Honey Roasted Carrots and Parsnips
Root vegetables add a hearty and warm flavor to the cold, icy and dark winter days. Roast bright, sweet and vitamin-packed carrots and parsnips and finish with a Buzz Savories Honey glaze. Roasted parsnips and carrots add interest and flavor meal. Another bonus - easy to make.
Prep Time : 20 minutes
|
Cook Time : 35 minutes
|
Servings : 8
Honey Roasted Carrots and Parsnips
Bright orange and creamy white, full of flavor and easy to make, Honey Roasted Carrots and Parsnips take their turn in my vegetable rotation. Five, yes, only five ingredients, and all but 2, the carrots and the parsnips, are resting patiently on your pantry shelf. Use your black iron skillet or a sheet pan for the roasting process. Buy a local honey like Buzz Savories- better flavor and good for bees and beekeepers, thereby good for fruit trees and vegetable gardens.
Honey Roasted Carrots and Parsnips add light and good taste to dreary January. I hope you cook this recipe, and if you like it, send me a text message at [email protected]. I will publish it on the Buzzsavoriesllc.com site.
-
All-Natural & Local Honey
$25.00 Add to cart -
The Sampler
$40.00 Add to cart -
Mix & Match Sets
$25.00 Select options This product has multiple variants. The options may be chosen on the product page
Honey Roasted Carrots and Parsnips
Root vegetables add a hearty and warm flavor to the cold, icy and dark winter days. Roast bright, sweet and vitamin-packed carrots and parsnips and finish with a Buzz Savories Honey glaze. Roasted parsnips and carrots add interest and flavor meal. Another bonus - easy to make.
Servings 8
What You'll Need:
- 2 lbs medium carrots, peeled and halved lengthwise
- 2 lbs. medium parsnips, peeled and halved lengthwise
- 2 Tb. olive oil
- 1 ½ Tb. butter
- 1 ½ Tb. Buzz Savories Honey
- 1 tsp. balsamic vinegar
- salt and freshly ground pepper to taste
How To Prepare:
- Place racks in middle and lower third of oven; preheat to 400 Degrees. Line 2 large rimmed baking sheets with foil. Divide 2 lb. medium carrots, peeled and halved lengthwise, and 2 lb. medium parsnips, peeled and halved lengthwise between baking sheets and spread out in a single layer on each. Drizzle 2 Tb. olive oil over carrot-parsnip mixture, dividing evenly, and season generously with salt and freshly ground black pepper; toss to coat.
- Roast carrots and parsnips, tossing every 10 minutes or so and rotating baking sheets top to bottom halfway through, until tender and browned in spots 35-40 minutes.
- Melt 1 ½ Tb. butter in a small saucepan over medium heat. Add 1 ½ Tb. honey and 1 tsp. balsamic vinegar; stir to combine.
- To serve, transfer roasted vegetables to a warm platter, drizzle honey glaze over, and toss to coat.
- Do ahead: Roasted carrots and parsnips can be cooked 2 hours ahead. Tent with foil and let stand at room temperature. Reheat, uncovered in 350 Degree oven until warmed through 8-10 minutes.
Need more mustard?
Let's Make that happen.