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
Ingredients
- 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
Instructions
- 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.2 lbs medium carrots, peeled and halved lengthwise, 2 lbs. medium parsnips, peeled and halved lengthwise, 2 Tb. olive oil, salt and freshly ground pepper to taste
- 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.1 ½ Tb. butter, 1 ½ Tb. Buzz Savories Honey, 1 tsp. balsamic vinegar
- 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.