Honey Dijon Glazed Parsnips

November 13, 2014

honey mustard glazed roasted parsnips 8

Hi there! It’s Sarah from The Gold Lining Girl back to share another delicious recipe! This is for a vegetable that definitely doesn’t get enough love: the parsnip. I grew up eating a lot of parsnips because my Grandmother (best cook ever) made them often in roasts or as a side dish, but a lot of people haven’t really tried them. Let’s change that, shall we?

honey mustard glazed roasted parsnips 7

If you’ve never tried them, parsnips remind me of a cross between a carrot and a potato. If you like those veggies, and let’s face it, those are two of the best veggies out there, then you will seriously like parsnips! One of my favorite ways to prepare them is with a honey dijon sauce.

honey mustard glazed roasted parsnips 10

Who doesn’t love a honey mustard or honey dijon sauce? Nobody, am I right?? 🙂 This dish is so easy to prepare, and the parsnips are divine! The sauce… it’s just incredible on the roasted parsnips. There’s not much prep work involved, and the results are worth it! It’s a perfect side dish for the holidays!

honey mustard glazed roasted parsnips 16

Ingredients:

1 lb. parsnips, peeled, halved lengthwise

1/4 c. butter

1/2 c. dijon mustard

1/4 c. honey

splash of white wine

salt & pepper, to taste

Directions:
  1. Cook parsnips in boiling salt water til nearly tender, approximately 10-12 minutes.
  2. Drain and place in a 1 quart baking dish.
  3. In a small saucepan on low heat, combine remaining ingredients and cook until the butter melts and the honey thins. Whisk to thoroughly blend.
  4. Pour sauce over parsnips.
  5. Bake at 400 degrees for 10 minutes.
  6. Change oven to broil, and cook an additional 5-7 minutes, watching closely, til parsnips are lightly golden. You can turn them or stir after several minutes if you’d like, to get more of the parsnips edges browned.

Enjoy!

For more from Sarah at The Gold Lining Girl:

The Best Pumpkin Cornbread:

pumpkin cornbread 2

Gingersnap Chocolate Ganache Truffles:

pumpkin spice cinnamon chocolate ganache gingerbread truffles 10

Citrus Almond Olive Oil Cake:

almond citrus lemon orange olive oil cake 1 (12)

Cranberry Pumpkin Upside Down Cake:

pumpkin cranberry upside down cake 10

Thanks for listening to my rambles here today!

    Comments

  • Dan from Platter Talk


    Fantastic post about an unsung culinary hero; the underused and under-appreciated parsnip. We are so happy to see this featured here, in stunning and delicious appearing beauty! So nicely done.
    Dan from Platter Talk recently posted..Dinner RollsMy Profile

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