Honey Glazed Carrots and Parsnips
According to Jenn, these are "wicked good." Jenn served this with the Sumac skirt steak and omitted the parsnips. Can be prepared up to 2 hours ahead. This recipe was found on epicurious.com.
Ingredients
  • 2lbs carrots - 1 to 1.5" in diameter, peeled and halved lengthwise
  • 2lbs parsnips - 1 - 1.5" in diameter, peeled and halved lengthwise
  • 6Tbsp Olive Oil
  • 1 1/2Tbsp Butter
  • 1 1/2Tbsp Honey
  • 1 tsp Balsamic Vinegar
Instructions
  1. Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400 degrees.
  2. Line 2 rimmed baking sheets with foil
  3. Divide carrots and parsnips between prepared sheets.
  4. Sprinkle generously with salt and pepper then drizzle 3 Tbsp oil over vegetables on each sheet.
  5. Toss to coat
  6. Roast vegetables 10 minutes, stir.
  7. Roast 10 minutes longer.
  8. Tent with foil and let stand at room temperature.
  9. Re-warm in a 350 degree oven for 10 minutes
  10. Melt butter in heavy saucepan over medium heat.
  11. Stir in honey and vinegar.
  12. Drizzle honey glaze over vegetables and serve.