Carrots and Parsnips Glazed in Ginger-Honey Sauce with Turmeric
Appetizers • Pan-Asian
Description
Attention! Keep an eye on the vegetables — the carrots cook very quickly, so since everyone's ovens are different, watch the carrots closely. As soon as they become tender and crispy, you can take them out of the oven.
Ingredients
- Turnips 4 pieces
- Parsnip 1 piece
- Turmeric 1 tablespoon
- Grated Ginger Root 1 tablespoon
- Olive Oil 2 tablespoons
- Honey 1 tablespoon
Step-by-Step Guide
Step 1
Wash and slice the carrots and parsnip (into sticks). There is no need to peel the skin — it is full of nutrients; you can just scrape it a bit. After cooking, it won't be noticeable anyway.
Step 2
Mix the olive oil, honey, grated ginger, and turmeric in a small bowl. Drizzle over the vegetables and mix well (I used my hands, like dough).
Step 3
Place foil on a baking sheet and spread the vegetables evenly on it. Bake in the oven at 480°F for 10 minutes. Serve instead of French fries or with salads.
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