Gordon Ramsays Honey Glazed Carrots And Parsnips Recipes

GORDON RAMSAY'S HONEY-GLAZED CARROTS AND PARSNIPS RECIPE

Steps:

• Peel and halve or quarter the parsnips and carrots so that the pieces are of a similar size.
• 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.
• Drizzle over the honey and cook until the vegetables start to caramelise. Deglaze the pan with the water and increase the heat. Cook for 2-3 minutes, until the liquid has evaporated and the carrots and parsnips are cooked through.
• Stir through a few knobs of butter to glaze.

HONEY-GLAZED ROASTED CARROTS AND PARSNIPS

Steps:

• Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
• Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)
• Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.