Peel the parsnips, cut in preferred size and
For the salsa:
Cut the
nd pepper.
Stir occasionally for 3 minutes.
Add bell
eat and add 1 tbsp honey. Transfer to a small bowl
Preheat oven to 400\u00b0F. Line a baking dish with foil or parchment paper. Arrange chicken in a single layer in prepared dish.
In a bowl, combine butter, mustard, honey, garlic and 1 tbsp oil. Brush over chicken. Roast, turning once, for 25-30 mins, until cooked through.
Meanwhile, toss together parsnips, maple syrup and remaining oil. Cook over low heat for 10-15 mins, until golden and tender.
Serve chicken and parsnips with baby spinach.
In a pot boil broth, cook the carrots and parsnips in the broth for 10 to 15 minutes, or until they are just tender, and transfer them to a bowl.
In a skillet melt the butter and saute onions till tender add honey. If carrots and parsnips arn`t sweet you can add more honey.
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 evenly and heated through, and season it with salt and pepper.
Preheat the oven to 400\u00b0F.
Peel parsnips and halve lengthways.
Place in a roasting dish with the olive oil and stir well to coat.
Season and roast for 40-45 mins or until the parsnips are soft and golden.
Mix honey with wholegrain mustard and pour over parsnips for the last 5 mins of cooking time.
he oil in the oven for about 5 minutes until very
ups orange juice, corn syrup, honey, mustard, vinegar, pepper flakes, 1
Preheat oven to 375\u00b0F.
Combine carrots and parsnips in a large roasting pan. Add olive oil and toss to coat. Roast for 45 mins.
Add honey and parsley and toss to coat. Roast for 10 mins, until caramelized.
Transfer to a serving platter and spoon any pan juices over top.
Cook parsnips and carrots in boiling salted water until just tender.
Drain.
Add honey, lemon juice and butter.
Shake saucepan so mixture coats carrots and parsnips.
Serve sprinkled with toasted sesame seeds.
THE GLAZE: Put the Guinness, honey and sugar into a pan,
he cumin, paprika, garlic powder, honey and oil in a medium
Score the ham, making diamond shapes 1/2 inch deep.
Place on a rack in a well-greased foil-lined roasting pan.
Add water to pan.
In a small bowl, combine the honey, brown sugar, cloves and mustard; pour over ham.
Bake, uncovered, at 350 degrees for 1 1/2-2 hours basting with pan juices often. Add additional water to pan if necessary.
*If you don't have a roasting pan - line a 9x13 pan with double layer foil. And proceed with recipe.
In a large nonstick skillet combine parsnips, carrots, orange juice, dried cranberries, and ginger.
Bring to boiling; reduce heat to medium.
Cook, uncovered, for 7 to 8 minutes or until vegetables are crisp-tender and most of the liquid has evaporated, stirring occasionally.
Stir pears, pecans, brown sugar, and butter into mixture in skillet.
Cook, uncovered, for 2 to 3 minutes more or until vegetables are glazed.
f oiled foil and roast for 2 hours 10 mins.
Remove roots, tough outer leaves, and tops from leeks, leaving 1 1/2 to 2 inches of dark leaves. Split leeks in half lenghtwise to within 1 inch of bulb end. Place in a large skillet. Cook leeks, covered, in a small amount of boiling water for 8 minutes, or until barely tender; drain.
Combine butter, honey, and lemon juice in skillet; add leeks to mixture, and simmer 6--8 minutes, or unitl leeks are glazed and thoroughly heated.
ith oil and salt. Roast for 30 mins, or until crackling
Preheat oven to 375 degrees.
Spray a baking pan or casserole dish with oil spray and set aside.
In large mixing bowl, place parsnips, sweet potato and apples and set aside.
In microwave-safe bowl, mix oil and honey.
Warm in microwave, about 10 seconds.
Mix in soy sauce.
Pour sauce onto vegetables and apples.
Toss to coat well.
Transfer to baking pan and cover with foil.
Bake until very tender, about 1 hour, stirring occasionally.
Add salt and pepper to taste, then serve.
Cut carrots and parsnips into chunky diagonal slices.
In large skillet, cook carrots in boiling water until tender.
Drain. Cook parsnips the same way and drain.
In skillet, melt butter, stir in sugar.
Combine cornstarch and grapefruit juice. Stir into butter mixture.
Return vegetables to pan, keeping them separated.
Cook until glazed and heated through.
Kitchen tested and makes 8 servings.