Glazed Carrots Parsnips

To carrots and parsnips in skillet add margarine or butter brown sugar and salt. 1 Preheat oven to 190C 170C fan mark 5.

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Put the carrots and parsnips in a large roasting tin with the oil toss to coat and season well.

Glazed carrots parsnips. Dot with butter and season with salt and pepper. 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. Scrub and trim the carrots and cut them into quarters lengthways.

Add the thyme cinnamon star anise and some seasoning. Roast for 30 minutes turning occasionally. Put in a large roasting tin with remaining ingredients and plenty of.

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. Give the tray a shake every now and again to. Cook over a medium heat for 15-20 minutes turning the vegetables frequently until golden brown and almost cooked through.

In a large nonstick skillet combine parsnips carrots orange juice dried cranberries and ginger. Lay over the sprigs of rosemary and thyme and season with salt. Add to a pan of boiling water and cook for 4 mins.

Stir pears pecans brown sugar and butter into mixture in skillet. Heat the olive oil in a large sauté pan then add the carrots and parsnips and toss to coat in the oil. Set the oven to Gas Mark 6 or 200C.

Over medium-high heat cook gently turning vegetables occasionally. Heat the oven to 200C180C fan gas 6. Put into the oven and roast for 35-45 minutes until theyre soft with a little bite.

Heat the olive oil in a large sauté pan then add the carrots and parsnips and toss to coat in the oil. Cook over a medium heat for 1520 minutes turning the vegetables frequently until golden brown and almost cooked through. Bake until parsnips are tender and glazed.

Reduce heat to medium. Cut veg into quarters lengthways then cut them in half to make shorter lengths. Generously butter a 9-by-13-inch baking pan.

If carrots and parsnips arnt sweet you can add more honey. Add the thyme cinnamon star anise and some seasoning. 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. Arrange parsnips in pan and sprinkle with sugar. Mix the olive oil 2 tsp and honey 2 tsp in a cup and brush over the carrots and parsnips.

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