Ingredients
- 2 lbs carrots - 1 to 1.5" in diameter, peeled and halved lengthwise
- 2 lbs parsnips - 1 - 1.5" in diameter, peeled and halved lengthwise
- 6 Tbsp Olive Oil
- 1 1/2 Tbsp Butter
- 1 1/2 Tbsp Honey
- 1 tsp Balsamic Vinegar
Servings:
Instructions
- Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400 degrees.
- Line 2 rimmed baking sheets with foil
- Divide carrots and parsnips between prepared sheets.
- Sprinkle generously with salt and pepper then drizzle 3 Tbsp oil over vegetables on each sheet.
- Toss to coat
- Roast vegetables 10 minutes, stir.
- Roast 10 minutes longer.
- Tent with foil and let stand at room temperature.
- Re-warm in a 350 degree oven for 10 minutes
- Melt butter in heavy saucepan over medium heat.
- Stir in honey and vinegar.
- Drizzle honey glaze over vegetables and serve.
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