Coonamessett Farm

Honey-Glazed Roasted Carrots and Parsnips
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Honey-Glazed Roasted Carrots and Parsnips

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

Preparation

Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400F. 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.

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 350F oven 10 minutes.)

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