Mmmmmm…Side Dish: Carrots & Parsnips with a Honey & Lemon Glaze

We had this recently as a side with some grilled lamb tenderloin and roasted rosemary potatoes. Planning for an already honey-laden meal, I was also inspired to make a honey and rosemary creme brulee (recipe coming this week) for dessert. It was a complete honey-based evening as I used my new favorite lamb marinade that has red wine, garlic, oregano and….yep, honey. The lamb was deliciously divine but then I kind of figured it would be…

The vegetables, however, held their own on the plate. The lemon lightens everything up and contrasts with the honey’s sweetness. We both ate all of the carrot/parsnip combo and jwa even wanted more. In addition to regular meal tastiness, this would also make a great Thanksgiving side, as you can boil the carrots and parsnips in the morning and then reheat them with the glaze before eating — at least that is my theory.

There is a similar recipe to this one at Epicurious, that uses rutabagas instead of parsnips and uses about one tablespoon more butter than I do. Also, I made a half recipe using one large parsnip and about three medium carrots and half the rest of the ingredients listed below. That fed two people.

Carrots & Parsnips with a Honey & Lemon Glaze
Serves 6
1 pound Parsnips, peeled and julienned
1 pound carrots, peeled, and julienned
3 tbsp butter
juice of 1 lemon
3 tbsp honey
1 teaspoon grated lemon peel
10-12 chopped fresh chives

Cook parsnips and carrots in large pot of boiling, salted water until tender, about 4-5 minutes. Drain.

Melt butter in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; cook until glazed, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Mix in freshly snipped chives.

The lamb was simply grilled on a grill pan to 145 degrees. I also cooked the garlic cloves from the marinade along with the lamb, as well as about six halved artichoke hearts. After letting the meat rest, I sliced it and served it with the accumulated juices drizzled over the top. jwa raved about this meal and I concur, it was quite good.

Hope you saved room for dessert — next is honey & rosemary creme brulee.