Honey Glazed Carrots and Parsnips – A Festive Little Side Dish with Big Life Lessons
Is it me? Or did Christmas really sneak up on us this year? As I was making these honey glazed carrots and parsnips, it occurred to me that all of a sudden we are one week away from the jolly fat man’s and the holy little baby’s arrival, and I’m feeling quite unprepared. Earlier this month, we lost our dear Uncle Al, which took us to Houston, TX for a few days to celebrate his life. Although there was snow on the ground in Texas, and we were surrounded by our extended family, Christmas was not at the forefront of our minds.
This week, I was determined to get back into the Christmas spirit and make my house feel merry. I turned up the Holiday station on Pandora, decked the halls with boughs of holly, and strapped an antler headband on my dog. My Dad and my Intern came back to town to celebrate early Christmas, so I was able to do a holiday dinner test drive and added one of Granny’s recipes to the mix.
I found a recipe for Honey Glazed Carrots and Parsnips among the abundance of recipe cards and decided to give these a try. Admittedly, I don’t love carrots and I can’t confirm that I’ve ever actually eaten a parsnip. I doubt it, considering I’ve always assumed parsnips are albino carrots. But, if anyone can make these root veggies appealing, it’s our Granny. So, I decided to give it a go.
Making this recipe was surprisingly easy. There are basically 3 simple steps: 1. Boil the chopped veggies. 2. Make a glaze by melting butter, honey, ginger and pepper. 3. Toss and serve.
- Have root veggies always been this delicious? This dish was not only easy but really yummy. I expected the dish to be much sweeter than it was. The carrots and parsnips had a hint of sweetness, but the ginger really toned down the sweet note and the result was holiday deliciousness.
- This was tasty and pretty enough for a holiday, but easy enough for a weeknight. I would make this to go along with anything from pulled pork to macaroni and cheese.
- This dish rocked my world in a way I was not expecting and had nothing to do with flavor. I learned today that I’ve been spelling the word “vegetable” wrong my entire life. Actually, I’ve really learned a lot from this dish: parsnips are not simply albino carrots, carrots can be delicious, and there is no “i” in vegetable.
Here is everything I used:
The perfect side dish for any meal! From festive to casual, your family is going to love this dish!
- 2 c diagonally sliced carrots
- 2 c diagonally sliced parsnips (cut large parsnips in half lengthwise before slicing)
- 2 t butter or margarine
- 2 T honey
- 1/8 t ground pepper
- 1/2 t ginger
- 1 T coarsely chopped fresh cilantro or parsley
Put carrots and parsnips in a large, nonstick skillet with cold water to cover. Cover and bring to a boil. Reduce heat and simmer 5-6 minutes or until tender. Spoon off and reserve 2 T cooking liquid, then drain the vegetables in a colander.
Melt butter in the skillet and stir in the reserved cooking liquid, honey, ginger and pepper. Bring to a boil and cook, stirring often 2-4 minutes.
Return vegetables to the skillet and toss until glazed and hot. Stir in parsley (or cilantro).