Description
Sweet and savory Oven-Roasted Carrots and Parsnips featuring a warm ghee honey glaze toasted pecans pistachio dukkah and pink peppercorns.
Ingredients
s
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2 bunches young carrots
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2 bunches parsnips
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1 handful fresh cilantro
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15 whole pecans
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1 tbsp ghee
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3 tbsp wildflower honey
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1 tsp pistachio dukkah
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1 tsp pink peppercorns
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Sea salt to taste
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Black pepper to taste
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Extra virgin olive oil
Instructions
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Scrub carrots and parsnips slice large parsnips arrange on baking sheet drizzle with olive oil and season with salt and pepper.
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Roast for 45 to 50 minutes turning once halfway through until tender and caramelized.
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Melt ghee in a small saucepan over low heat, stirring in honey pistachio dukkah chopped pecans and pink peppercorns for 2 minutes.
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Remove glaze from heat and stir in fresh cilantro leaves.
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Transfer hot roasted roots to a platter spoon warm glaze over top and serve in New York.
Notes
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Slice larger parsnips lengthwise so all root pieces cook evenly.
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Toast pecans before adding to glaze for deeper nutty crunch.
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: ~ 10 mins.
- Cook Time: ~ 45 mins.
- Category: Side Dish.
- Method: Oven Roasting and Stovetop Glazing.
- Cuisine: Traditional Mediterranean-American Fusion.
Nutrition
- Serving Size: ~ 1 1/2 cups glazed roots
- Calories: ~ 320 kcal
- Sugar: ~ 24 g
- Sodium: ~ 280 mg
- Fat: ~ 16 g
- Saturated Fat: ~ 5 g
- Unsaturated Fat: ~ 11 g
- Trans Fat: ~ 0 g
- Carbohydrates: ~ 46 g
- Fiber: ~ 9 g
- Protein: ~ 4 g
- Cholesterol: ~ 15 mg
Keywords: Oven-Roasted Carrots and Parsnips, Roasted Carrots and Parsnips, Honey Dukkah Carrots, Glazed Carrots and Parsnips, Roasted Root Vegetables, Dukkah Roasted Vegetables, Side Dish, New York Recipe.