Roasted and Glazed Parsnips, Carrots, and Chestnuts

By The Weiser Kitchen
October 12, 2015
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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

Serves: 4

  • 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
  1. 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.
  2. In a large mixing bowl, combine the parsnips, carrots, shallots, chestnuts, olive oil, salt, pepper, ginger, and honey and mix to coat.
  3. 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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