Honey and Balsamic Oven-Roasted Carrots and Parsnips

READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs carrots, peeled and corasley chopped into about 2-inch pieces
  • 2
    lbs parsnips, peeled and coarsley chopped in about 2-inch squares
  • 6 -7
    tablespoons olive oil
  • salt and pepper
  • 4
    tablespoons butter
  • 4
    tablespoons honey
  • 3
    teaspoons balsamic vinegar
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DIRECTIONS

  • Set oven to 400 degrees.
  • Line a baking sheet with foil.
  • Place the veggies in a large glass bowl and drizzle with olive oil.
  • Season generously with salt and pepper; toss well to combine.
  • Spread the veggies on a baking sheet.
  • Bake the veggies for about 20 minutes.
  • Remove and toss the veggies, then return to oven for about 15 minutes longer or until tender.
  • Melt the butter in a small saucepan, then stir/whisk in honey and balsamic vinegar.
  • Drizzle the honey glaze over the veggies.
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