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. —tw
Ingredients
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4
parsnips, peeled and cut into ½-inch dice (use 5 if they are small)
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4
carrots, peeled and cut into ½-inch dice (use 5 if they are small)
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2
shallots, peeled, ends removed, and cut into quarters
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2
(5.2-ounce) packages of cooked, peeled chestnuts
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1/4 cup
olive oil
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1 teaspoon
kosher salt
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1/2 teaspoon
freshly ground black pepper
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1/2 teaspoon
crystallized ginger, minced
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2 tablespoons
mild honey, chestnut honey preferred
Directions
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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.
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In a large mixing bowl, combine the parsnips, carrots, shallots, chestnuts, olive oil, salt, pepper, ginger, and honey and mix to coat.
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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.
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