Honey Soy Glazed Carrots and Parsnips
Honey Soy Glazed Carrots and Parsnips are a sweet and savory vegetable side dish that will please even the pickiest of palates!
Servings 4 servings
Calories 169kcal
Equipment
Ingredients
- 1 Tablespoon salted butter
- 1 Tablespoon olive oil
- ½ cup shallot chopped
- 1 teaspoon Kosher salt, to taste
- ¼ teaspoon Ground black pepper, to taste
- 1 ½ cups carrots, peeled and cut into ½ inch chunks (about 2 medium carrots)
- 1 ½ cups parsnips peeled and cut into ½ inch chunks (about 2 medium carrots)
- 2 Tablespoons honey
- 1 Tablespoon soy sauce
- 1 Tablespoon water
Instructions
- In a sauté pan, melt the butter and oil over medium high heat.
- Add shallots and sauté for 2 minutes, stirring them periodically.
- Add carrots and parsnips. Season with salt and pepper and sauté for around 6 minutes, turning frequently.
- In a separate bowl, whisk the honey, soy sauce and water until well combined.
- Add honey mixture to the pan and reduce heat to medium-low. Cover and cook for 10 minutes or until fork tender, stirring periodically.
- Serve immediately.
Notes
- Dice the shallots nice and small. They are meant to compliment the dish, not take it over.
- Slice the carrots and parsnips to a uniform size to help them cook more evenly.
- I left the salt and pepper open to taste. Start with a little and taste it. Add more if need it. Always taste your food before serving so you can adjust the flavors accordingly.
- In terms of the cooking time this could vary based on the size of your veggies so pay attention and add more time if needed.
Nutrition
Serving: 1serving | Calories: 169kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 898mg | Potassium: 457mg | Fiber: 5g | Sugar: 16g | Vitamin A: 8108IU | Vitamin C: 14mg | Calcium: 48mg | Iron: 1mg