Roasted Parsnips with Hazelnuts and Madeira Glaze

Name: Roasted Parsnips with Hazelnuts and Madeira Glaze
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 4 lb. parsnips, peeled, quartered lengthwise, and cored; 5 tbsp. olive oil, divided; Kosher salt and pepper dry Madeira (we used Blandy’s 5-Year Sercial); 1/2 c. dry Madeira (we used Blandy’s 5-Year Sercial); 2 tsp. mandarin zest plus 1/4 cup mandarin juice; 1/2 tsp. ground cinnamon; 1/2 c. hazelnuts, toasted, skinned, and finely chopped; 1/3 c. tarragon leaves, finely chopped

The ultimate side dish for any roast.

By Tina MartinezPublished: Oct 27, 2024

Tested by The Good Housekeeping Test Kitchen

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roasted parsnips with hazelnuts and madeira glaze

mike garten

Yields:

6 serving(s)

Total Time:

45 mins

Cal/Serv:

372

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The star of this side is the syrupy spiced Madeira glaze that perfectly complements the root vegetable’s sweet earthiness. A tarragon-flecked hazelnut topping adds flavorful crunch!

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Ingredients

4 lb.
parsnips, peeled, quartered lengthwise, and cored
5 Tbsp.
olive oil, divided
Kosher salt and pepper

dry Madeira (we used Blandy’s 5-Year Sercial)
1/2 cup
dry Madeira (we used Blandy’s 5-Year Sercial)
2 tsp.
mandarin zest plus 1/4 cup mandarin juice
1/2 tsp.
ground cinnamon
1/2 cup
hazelnuts, toasted, skinned, and finely chopped
1/3 cup
tarragon leaves, finely chopped

Directions

1. Step 1Arrange racks in upper and lower thirds of oven and heat oven to 450°F. Divide parsnips between 2 rimmed baking sheets and toss those on each sheet with 11/2 tablespoons oil and 1/4 teaspoon each salt and pepper. Roast, rotating pans and swapping positions on racks halfway through, until tender and golden brown on bottom, 20 to 22 minutes.
2. Step 2Meanwhile, in small skillet, combine Madeira, mandarin juice, and cinnamon. Bring to a boil, then adjust heat to simmer vigorously, stirring occasionally, until reduced to 1/4 cup, 6 to 8 minutes.
3. Step 3In medium bowl, stir together hazelnuts, tarragon, mandarin zest, 1/4 tsp salt, and remaining 2 tablespoons oil.
4. Step 4Pour Madeira mixture over parsnips and toss to coat. Arrange on platter and serve sprinkled with hazelnut mixture.

NUTRITIONAL INFORMATION (per serving): About 372 calories, 18 g fat (2 g saturated), 0 mg cholesterol, 268 mg sodium, 52 g carbohydrate, 14 g fiber, 15 g sugar (0 g added sugar), 5 g protei

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Tested byThe Good Housekeeping Test Kitchen

At Good Housekeeping, we want to make sure that every recipe we share will work in your kitchen. That's why our team of culinary experts tests each recipe at least three times — and often, several more times after that. During the testing process, we switch up the appliances used (think: gas, electric and induction ranges) as well as the brands of ingredients. Dozens of people taste the dish along the way, helping us to develop the tastiest meals, sides, drinks and desserts.

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