Honey-Roasted Carrots and Parsnips

This made for a great side dish for dinner.  They were gone in minutes.

Honey-Roasted Carrots and Parsnips

Ingredients

2 lb. medium carrots, peeled, halved lengthwise
2 lb. medium parsnips, peeled, halved lengthwise
6 Tbsp. extra-virgin olive oil
Kosher salt, freshly ground black pepper
1 Tbsp. plus 1½ tsp. unsalted butter
1 Tbsp. plus ½ tsp. honey
1 tsp. balsamic vinegar

Directions

Place racks in middle and lower third of oven; preheat to 400°. Line 2 large rimmed baking sheets with foil. Divide 2 lb. medium carrots, peeled, halved lengthwise, and 2 lb. medium parsnips, peeled, halved lengthwise, between baking sheets and spread out in a single layer on each. Drizzle 6 Tbsp. extra-virgin olive oil over carrot-parsnip mixture, dividing evenly, and season generously with kosher 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 Tbsp. plus 1½ tsp. unsalted butter in a small saucepan over medium heat. Add 1 Tbsp. plus ½ tsp. honey and 1 tsp. balsamic vinegar; stir to combine.

To serve, transfer roasted vegetables to a platter or medium bowl, 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 a 350° oven until warmed through, 8–10 minutes.




Original link:

https://www.epicurious.com/recipes/food/views/honey-glazed-roasted-carrots-and-parsnips-233404