FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Roasted Parsnips, Turnips, And Rutabagas With Ancho-Spiced Honey Glaze

More from this source
Bon Appetit
Related tags
gluten free nut free vegetarian thanksgiving irish
Nutrition per serving    (USDA % daily values)
CAL
181
FAT
25%
CHOL
5%
SOD
11%

Comments

Add a comment

Ingredients for 6 servings

2 tablespoons (1/4 stick) butter, melted, divided

2 tablespoons honey

1 1/2 tablespoons fresh lemon juice

1 garlic clove, minced

1 teaspoon chopped fresh thyme

1/2 teaspoon ground ancho chiles

1/2 teaspoon ground cumin

1/8 teaspoon ground cinnamon

Pinch of cayenne pepper

12 ounces parsnips, peeled, thin ends halved lengthwise, thick ends quartered lengthwise, cut crosswise into 2-inch pieces

12 ounces turnips, peeled, cut into 1-inch wedges

12 ounces rutabaga, trimmed, peeled, cut into 3/4- to 1-inch wedges

1 1/2 tablespoons extra-virgin olive oil

Coarse kosher salt

You might also like

Roasted Parmesan Parsnips
Sprouted Kitchen
Roasted Carrot And Parsnip Soup
Real Simple
Roasted Parsnip Soup With Walnut Pesto
Bon Appetit
Roasted Parsnips
Sunset
Venison Burger With Roasted Parsnip Straws
The British Larder
Thyme Roasted Apples And Parsnips
Spoon Fork Bacon
Maple Roasted Carrots And Parsnips Recipe
Food Republic
Roasted Parsnip, Cannellini Bean Tartlets W/ Ca...
Veggie Num Num
Roasted Carrots And Parsnips
Martha Stewart
Roast Pork Croquette With Honey-Roasted Parsnips
The British Larder