Honey-Glazed Roasted Carrots and Parsnips recipe | Epicurious.com

Name: Honey-Glazed Roasted Carrots and Parsnips recipe | Epicurious.com
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

www.epicurious.com

Your recipes

Servings: 8

Cost: $2.91 /serving

american side roast

Honey-Glazed Roasted Carrots and Parsnips recipe | Epicurious.com

Ingredients

Remove All · Remove Spices · Remove Staples

2 pounds carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise2 pounds parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise6 tablespoons olive oil1 1/2 tablespoons butter1 1/2 tablespoons honey1 teaspoon balsamic vinegar

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preparation 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.

Step 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.)

Step 3

Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.

Top similar recipes

Curated for you