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Author Notes: Simple parsnips, carrots, and chestnuts sing a new song when glazed and roasted with honey and crystallized ginger. Roasting adds layers of flavor to this sweet fall vegetable dish. —The Weiser Kitchen
- 4 parsnips, peeled and cut into ½-inch dice (use 5 if they are small)
- 4 carrots, peeled and cut into ½-inch dice (use 5 if they are small)
- 2 shallots, peeled, ends removed, and cut into quarters
- 2 (5.2-ounce) packages of cooked, peeled chestnuts
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crystallized ginger, minced
- 2 tablespoons mild honey, chestnut honey preferred
- Preheat the oven to 400°F. Line a sheet pan with aluminum foil or use a Silpat. If you are using foil, spray it well with nonstick vegetable oil spray.
- In a large mixing bowl, combine the parsnips, carrots, shallots, chestnuts, olive oil, salt, pepper, ginger, and honey and mix to coat.
- Spread out the mixture in the prepared pan and cook for 25 to 30 minutes, or until the parsnips and carrots are cooked and the tip of a sharp knife pierces them easily.