Honey-Glazed Roasted Parsnips and Carrots: Difference between revisions
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New page: {{RecipeSummary |PrepTime=30 min |CookTime=30-35 min |Source=[http://www.startribune.com Star Tribune] |Rating=Very good |Yield=4-6 servings }} === Ingredients === === Preparation === ... |
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=== Ingredients === | === Ingredients === | ||
* 1 1/2 lb slim parsnips | |||
* 1 1/2 lb slim carrots | |||
* 1/3 c olive oil | |||
* Kosher salt | |||
* pepper | |||
* 4 t unsalted butter | |||
* 4 t honey | |||
* 1 t balsamic vinegar | |||
* 1 T chopped flat-leaf parsley | |||
=== Preparation === | |||
Arrange racks in center and lower oven positions; preheat to 400°. | |||
Line two rimmed baking sheet with foil. | |||
Peel veggies; trim ends. Halve or quarter as needed. Divide between pans. Drizzle with olive oil and stir to coat, using 1-2 T more oil if needed. Season each pan with 1 t salt and several grinds of pepper. Roast veggies, stirring every 10 minutes. Switch pans after 20 minutes. Cook until slightly charred and tender, about 30-35 minutes total. | |||
In small saucepan, melt butter over medium heat. Remove from heat; stir in honey and balsimico. Toss with veggies. Sprinkle with parsley and serve immediately. | |||
[[Category:Side Dish]] | [[Category:Side Dish]] | ||
Latest revision as of 03:11, 28 August 2009
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 30-35 min |
| Source | Star Tribune |
| Yield / serves | 4-6 servings |
| Rating | Very good |
Ingredients
- 1 1/2 lb slim parsnips
- 1 1/2 lb slim carrots
- 1/3 c olive oil
- Kosher salt
- pepper
- 4 t unsalted butter
- 4 t honey
- 1 t balsamic vinegar
- 1 T chopped flat-leaf parsley
Preparation
Arrange racks in center and lower oven positions; preheat to 400°.
Line two rimmed baking sheet with foil.
Peel veggies; trim ends. Halve or quarter as needed. Divide between pans. Drizzle with olive oil and stir to coat, using 1-2 T more oil if needed. Season each pan with 1 t salt and several grinds of pepper. Roast veggies, stirring every 10 minutes. Switch pans after 20 minutes. Cook until slightly charred and tender, about 30-35 minutes total.
In small saucepan, melt butter over medium heat. Remove from heat; stir in honey and balsimico. Toss with veggies. Sprinkle with parsley and serve immediately.
