6413 Burden Blvd.
Pasco, Washington 99301
(509)412-1175

Angie’s Recipe of the Day: Honey Chipotle Roasted Parsnips, Turnips and Rutabagas

February 18, 2013
Off

Angie’s Recipe of the Day:  Honey Chipotle Roasted Parsnips, Turnips and Rutabagas

Ingredients
  • 2 tablespoons Coconut oil, melted, divided
  • 2 tablespoons honey
  • 1 1/2 tablespoons fresh lime juice
  • 1 garlic clove, minced
  • 1/2 teaspoon ground ancho chiles
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1/2 tsp Tony Chachere’s
  • 12 ounces parsnips, peeled, thin ends halved lengthwise, thick ends quartered lengthwise, cut crosswise into 2-inch pieces
  • 12 ounces turnips, peeled, cut into 1-inch wedges
  • 12 ounces rutabaga, trimmed, peeled, cut into 3/4-to 1-inch wedges
  • Coarse kosher salt
  • Ingredient info: Look for ground ancho chiles in the spice section of many supermarkets and at Latin markets.

Directions: 

Stir 1 1/2 tbsp coconut oil, honey, lemon juice, garlic,  ground chiles, cumin, cinnamon, and Tony Chachere’s in small bowl to blend. Season to taste with salt. Let glaze stand at least 45 minutes to allow flavors to blend. Do AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Preheat oven to 400°F. Line large rimmed baking sheet with parchment paper. Spread parsnips, turnips, and rutabagas evenly on prepared baking sheet. Melt 1/2 tbsp coconut oil and coat veggies, sprinkle with salt and pepper and toss to coat well. Roast until vegetables are soft and browned in spots, tossing occasionally, about 50 minutes. (If you need to cook them faster you can cook them in water-use just enough to cover veggies and add salt and pepper, cook for about 15 minutes- drain)

Pour glaze over vegetables; toss to coat evenly. Roast until glaze is absorbed and vegetables are browned, tossing occasionally, about 15 minutes longer. Serve warm.

 

 

Calories (kcal) 107.7%

Calories from Fat 23.5

Fat (g)4.6

Saturated Fat (g) 0.9

Cholesterol (mg)3.0

Carbohydrates (g) 12.3

Dietary Fiber (g) 5.1

Total Sugars (g) 5.2

Net Carbs (g) 7.3

Protein (g) 2.0

Sodium (mg) 30.8

 

About the Author