Photo: Art Rachen
Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze
15 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
423
Calories
4g
Protein
27g
Fat
50g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Parsnip | 1/2 cup (78g) | 55 |
| Turnip | 1 medium (122g) | 34 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Rutabaga | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons (1/4 stick) butter, melted, divided
- 2 tablespoons honey
- 1 1/2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon ground ancho chiles
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- Pinch of cayenne pepper
- 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
- 1 1/2 tablespoons extra-virgin olive oil
- Coarse kosher salt
- Ingredient info: Look for ground ancho chiles in the spice section of many supermarkets and at Latin markets.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes