Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze

Ingredients

  • Coarse kosher salt
  • 1 ½ tablespoons extra-virgin olive oil
  • 12 ounces rutabaga, trimmed, peeled, cut into ¾-to 1-inch wedges
  • 12 ounces turnips, peeled, cut into 1-inch wedges
  • Pinch of cayenne pepper
  • 1/8 teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • + 6 more ingredients
    • ½ teaspoon ground ancho chiles
    • 1 teaspoon chopped fresh thyme
    • 1 garlic clove, minced
    • 1 ½ tablespoons fresh lemon juice
    • 2 tablespoons honey
    • 2 tablespoons (¼ stick) butter, melted, divided

1. Stir 1/2 tablespoon melted butter, honey, lemon juice, garlic, thyme, ground chiles, cumin, cinnamon, and pinch of cayenne pepper 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...

View full recipe at SpringPad

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