Honey Soy Glazed Carrots and Parsnips

Sometimes, my greatest source of recipe inspiration is simply perusing the public market. Our market is currently filled to the brim with the most gorgeous produce. While I don’t frequently cook with carrots and parsnips, they were looking especially fantastic on one of my Saturday morning strolls through the market and I couldn’t resist buying a bunch of them. And thus Honey Soy Glazed Carrots were born.

At first glance, this may seem like a total fall dish. Don’t get me wrong, I would happily welcome this vegetable side dish on my Thanksgiving or Christmas table. But it’s also a delicious change of pace from our good old summer side dish standbys (not that I could ever get sick of grilled vegetables!).

I was initially thinking of doing a honey-balsamic glaze and my first test run of this recipe was just that. I tend to be a lover of all things balsamic, so I had pretty high expectations. While that first test run didn’t taste terrible, the flavors were pretty overbearing and completely blew out my palate. I knew it needed something a bit more savory, with that “umami” flavor that you can’t help but love. So naturally, I turned to soy sauce.

Needless to say, my second test run was a raving success. The savory soy sauce with the sweet honey is the most happy marriage of flavors. The shallots add a subtle and refined flavor (as shallots tend to do!) that plays nicely with the glaze without outshining it.

I bet these would taste fantastic with:

Whole Roasted Chicken

Mom’s Meatloaf

Greek Yogurt Roasted Chicken

Carrots and parsnips with a honey soy glaze

7 minPrep Time

20 minCook Time

27 minTotal Time

Yields 4

Author: Jessy @ The Life Jolie

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Ingredients

• 1 Tbsp. of butter
• 1 Tbsp. of olive oil
• salt and pepper
• 1/4 cup of diced shallots
• 2 medium carrots, cut into chunks (about 1 1/2 cups)
• 2 medium parsnips, cut into chunks (about 1 1/2 cups)
• 2 Tbsp. of honey
• 1 Tbsp. of soy sauce
• 1 Tbsp of water

Instructions

1. Melt the butter and oil over medium high heat.
2. Throw shallots in and season with salt and pepper to taste. Saute for 2 minutes, stirring them periodically.
3. Add your carrots and parsnips. Season with a little more salt and pepper and sauté for around 6 minutes, turning frequently.
4. In a seperate bowl, whisk the honey, balsamic vinegar and water.
5. Add honey mixture to you pan and reduce heat to medium-low. Cover and cook for 10 minutes or until fork tender, stirring periodically.
6. Enjoy!

Recipe Type: Side dish

7.6.4

16

https://www.thelifejolie.com/glazed-carrots-and-parsnips/

Jessy Freimann, The Life Jolie

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