Glazed Carrots Parsnips

Dot with butter and season with salt and pepper. Reduce heat to medium.

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To carrots and parsnips in skillet add margarine or butter brown sugar and salt.

Glazed carrots parsnips. Bake until parsnips are tender and glazed. Heat the olive oil in a large sauté pan then add the carrots and parsnips and toss to coat in the oil. Add the thyme cinnamon star anise and some seasoning.

Cook over a medium heat for 15-20 minutes turning the vegetables frequently until golden brown and almost cooked through. Lay over the sprigs of rosemary and thyme and season with salt. Put the carrots and parsnips in a large roasting tin with the oil toss to coat and season well.

Scrub and trim the carrots and cut them into quarters lengthways. Cut veg into quarters lengthways then cut them in half to make shorter lengths. Stir pears pecans brown sugar and butter into mixture in skillet.

Give the tray a shake every now and again to. Add the thyme cinnamon star anise and some seasoning. Heat the olive oil in a large sauté pan then add the carrots and parsnips and toss to coat in the oil.

Step 1 Cook carrots and parsnips in a covered large saucepan in a small amount of boiling lightly salted water for 7 to 9 minutes or until crisp-tender. Mix the olive oil 2 tsp and honey 2 tsp in a cup and brush over the carrots and parsnips. Cook uncovered for 7 to 8 minutes or until vegetables are crisp-tender and most of the liquid has evaporated stirring occasionally.

Drain and return to the saucepan. Generously butter a 9-by-13-inch baking pan. Arrange parsnips in pan and sprinkle with sugar.

Put into the oven and roast for 35-45 minutes until theyre soft with a little bite. Put in a large roasting tin with remaining ingredients and plenty of. Heat the oven to 200C180C fan gas 6.

Set the oven to Gas Mark 6 or 200C. 1 Preheat oven to 190C 170C fan mark 5. Add to a pan of boiling water and cook for 4 mins.

In a large nonstick skillet combine parsnips carrots orange juice dried cranberries and ginger. Add the carrots and parsnips Cook the mixture over moderately low heat stirring for 1 to 2 minutes or until the carrots and parsnips are glazed. Cook over a medium heat for 1520 minutes turning the vegetables frequently until golden brown and almost cooked through.

If carrots and parsnips arnt sweet you can add more honey. Roast for 30 minutes turning occasionally. Over medium-high heat cook gently turning vegetables occasionally.

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