STREAMING NOW: Chuck's Week Off
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“My husband just came up with this the other night and it was quite tasty. Remember to line the pan with foil for a much easier clean-up.”
READY IN:
1hr 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350F/180°C.
  2. Cut a piece of aluminum foil large enough to line the inside and over the edges of your roasting pan. This is a very important step or else you will have a sticky coating on your pan that you may not be able to get out.
  3. Rinse parsnips, cut off ends and slice lengthwise into 4 pieces or more if parsnips are large. (I don't normally peel them, but you can if wish to do so). Place in foil lined pan in a single layer.
  4. In a small bowl, combine the lemon juice, honey, red wine, and cherry juice. Combine thoroughly (a hand blender works great). Stir in chopped cherries. (If mixture seems too thin/too thick, add a little honey/wine to adjust as necessary).
  5. Pour glaze over parsnips in pan and toss to coat, returning parsnips to a single layer.
  6. Roast for 60-65 minutes. Baste and turn the parsnips every 15-20 minutes.
  7. Transfer parsnips to a serving dish and drizzle with any remaining glaze.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: