Honey-Glazed Roasted Carrots and Parsnips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 pounds carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise |
2 pounds parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise |
6 tablespoons olive oil |
1 1/2 tablespoons butter |
1 1/2 tablespoons honey |
1 teaspoon balsamic vinegar |
Directions:
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.
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.)
3. Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.
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