Easy recipe Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze
how to make Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze, fresh Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze, Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze recipes, recipe Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze, easy Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze recipe, best Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze recipe, homemade Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze, simple Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze recipe, cooking Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze, cook Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze, recipe for Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze, how to cook a Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze, what to cook with Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze, recipe for cooked Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze, Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze recipe easy
two tablespoons (one quarter stick) butter, melted, dividedtwo tablespoons honeyone one/two tablespoons fresh lemon juiceone garlic clove, mincedone teaspoon chopped fresh thymeone/two teaspoon ground ancho chilesone/two teaspoon ground cuminone/eight teaspoon ground cinnamonPinch of cayenne peppertwelve ounces parsnips, peeled, thin ends halved lengthwise, thick ends quartered lengthwise, cut crosswise into two-inch piecestwelve ounces turnips, peeled, cut into one-inch wedgestwelve ounces rutabaga, trimmed, peeled, cut into three/about four-to one-inch wedgesone one/two tablespoons extra-virgin olive oilCoarse kosher saltIngredient info: Look for ground ancho chiles in the spice section of many supermarkets and at Latin markets.. Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze. . Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze.
 butter, melted, dividedtwo tablespoons honeyone one/two tablespoons fresh lemon juiceone garlic clove, mincedone teaspoon chopped fresh thymeone/two teaspoon ground ancho chilesone/two teaspoon ground cuminone/eight teaspoon ground cinnamonPinch of cayenne peppertwelve ounces parsnips, peeled, thin ends halved lengthwise, thick ends quartered lengthwise, cut crosswise into two-inch piecestwelve ounces turnips, peeled, cut into one-inch wedgestwelve ounces rutabaga, trimmed, peeled, cut into three/about four-to one-inch wedgesone one/two tablespoons extra-virgin olive oilCoarse kosher saltIngredient info: Look for ground ancho chiles in the spice section of many supermarkets and at Latin markets.. Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze. . Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze. . %23recipes, %23recipes, %23bookrecipe, %23easyrecipe)
We need you!
Help build the largest human-edited recipes collection on the web!
Related recipes: Spiced Lemonade Recipe, Easy Recipe Cinnamon Rice Pudding Mix, Indian Spiced Lamb Chops with Carrot, Almond Baby Spinach Pilaf, Rice Crispy Ice Cream Sandwich Bars, Rice-crust Pie Recipe, Hot Toddy Recipe, PBnJ Workday Smoothie, Easy Recipe Marengo Cutlets with Rice,
Easy recipe: with,ancho-spiced,honey,rutabagas,roasted,glaze.,one-inch, course, eats, entree,fare,food,serving