Honey-Glazed Roasted Carrots and Parsnips
A delicious side dish of oven-roasted carrots and parsnips glazed with a honey-butter sauce. The root vegetables are perfectly caramelized and finished with a touch of balsamic vinegar for extra flavor.
Ingredients
- •2 pounds carrots
- •2 pounds parsnips
- •6 tablespoons olive oil
- •1½ tablespoons butter
- •1½ tablespoons honey
- •1 teaspoon balsamic vinegar
Cooking Instructions
- 1.
Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
10 min
- 2.
Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)
35 min
- 3.
Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.
5 min
