Honey-Glazed Roasted Parsnips and Carrots
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| 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.
