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America Eats' Glazed Parsnips and Carrots

November 2017

This recipe, from José's America Eats Tavern, is a sweet and savory take on roasted root vegetables!

Serves 4-6 as a side


2 pounds carrots, peeled and chopped into ½” medallions
2 pounds parsnips, peeled and chopped into ½” medallions
2 tablespoons extra virgin olive oil
1 teaspoon salt
½ cup carrot juice
2 tablespoons apple cider vinegar
2 teaspoons honey
½ teaspoon ground cumin
4 tablespoons butter, cut into ½” cubes
Salt, to taste


Preheat oven to 350º. Toss the carrots and parsnips in olive oil and salt, and lay them out on two sheet trays. Roast for 25-30 minutes, until tender but not soft. While the carrots and parsnips are roasting, combine the carrot juice, cider vinegar, honey, and cumin. Add to a sauté pan to warm, and add the roasted vegetables. Cook for 3-4 minutes to cook the sauce down to a glaze, and add the butter. Cook for a few more minutes for the butter to melt and emulsify, and season to taste with salt. Serve warm.