DSF's Honey Roasted Carrots And Parsnips Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 8, 2014
OK I'm not gonna lie not done this recipe but thought I could help a bit with some suggestions. Take the parsnips and try to remove the middle of them as the core is VERY hard and takes a long time to cook. Then try par cooking them in a frying pan with some oil for about five minutes I also usually cut my parsnips into thin strips. Then when putting them into the oven try adding some garlic as well
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Reviewed: Nov. 22, 2014
As written, I give this recipe a solid 4 (although it does need double the cooking time at these temps). Cut the carrots and parsnips into finger-sized pieces, and double the time, and you'll have lovely carmelized veggies. In subsequent recipe attempts, however, I've found that adding about 1/2 tsp of crushed dried rosemary puts it over the top and makes it a 5+ star recipe. The rosemary and honey combination are exquisite!
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Cooking Level: Intermediate

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Reviewed: Nov. 15, 2014
This recipe works if you add about a cup of water in the dish and cover it with foil.
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Cooking Level: Beginning

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Reviewed: Nov. 12, 2014
Love this recipe! I added a little bit of cinnamon (about 1 tsp) and Italian seasoning to the mix. It sounds really random but the seasonings really offset the sweetness of the the honey and cinnamon.
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Reviewed: Jul. 23, 2014
Temp and/or cook time is all wrong on this recipe. I ended up roasting mine for almost twice the time, and still the snips weren't really soft.
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Reviewed: Dec. 27, 2013
We tried this recipe today and it is simple to make and delicious to eat. I did slice the carrots and parsnips in half long-ways and then cut them in half so my pieces were smaller. I found they needed to cook longer, not sure why but it didn't matter. You could cut the baking time by steaming them a bit before baking if you wanted to be more precise about cooking time. I did stir them around a couple of times while they were baking. The end result was really delicious. We ate them along with old fashioned potato cakes (also from this site) -- my husband ate the meat we had too, but I made my meal out of these and the potato cakes. Delicious. Thank you for sharing your recipe. Beats pickles and ice cream hands down! :)
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Cooking Level: Intermediate

Home Town: Ypsilanti, Michigan, USA
Living In: Huddersfield, Yorkshire, England, U.K.

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