Parsnips Roasted with Mace and Brandy
Elevate your side dish game with this luxurious recipe for *Parsnips Roasted with Mace and Brandy*! Sweet, nutty parsnips are perfectly caramelized in the oven, enhanced by the warm, aromatic spice of mace, and finished with a rich honey-brandy glaze that adds a touch of elegance to every bite. This gourmet roasted parsnip recipe comes together effortlessly in under an hour, making it an ideal choice for holiday meals, dinner parties, or even a special weeknight dinner. The golden, buttery glaze pairs beautifully with roasted meats, poultry, or vegetarian mains, while a sprinkle of fresh parsley adds a burst of color and freshness. Indulge in this simple yet sophisticated side dish that’s packed with flavor and perfect for impressing your guests!
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Recipe Information
Ingredients
- 500 grams parsnips
- 2 tablespoons olive oil
- 0.5 teaspoon mace
- 2 tablespoons brandy
- 1 tablespoon honey
- 1 tablespoon butter
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Peel the parsnips and cut them into even pieces, about 2 inches long and 1/2 inch thick, for even roasting.
In a large mixing bowl, combine the olive oil, mace, salt, and black pepper. Add the parsnip pieces and toss until evenly coated in the spiced oil mixture.
Spread the parsnips out in a single layer on the prepared baking tray, ensuring they are not crowded.
Roast the parsnips in the preheated oven for 20 minutes, turning them halfway through to ensure even browning.
While the parsnips are roasting, prepare the glaze. In a small saucepan over medium heat, melt the butter and add the honey and brandy. Stir to combine and let it simmer for 1-2 minutes until slightly thickened.
After 20 minutes of roasting, remove the parsnips from the oven and drizzle the brandy glaze over them. Toss gently to coat them evenly.
Return the parsnips to the oven and roast for an additional 10-15 minutes, or until they are golden brown and caramelized on the edges.
Remove the parsnips from the oven and transfer them to a serving dish. Garnish with chopped fresh parsley, if desired.
Serve warm as a delicious side dish to complement roasted meats, poultry, or a vegetarian main.
Nutrition Facts
Calories |
956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 1912 mg | 83% | |
| Total Carbohydrate | 100.8 g | 37% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 40.9 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1810 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
