Honey-Glazed Roasted Carrots and Parsnips
- 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
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.
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.) Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables