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Honey-Balsamic Roasted Root Vegetables

Honey-Balsamic Roasted Root Vegetables

Info

Preparation time:
n/a
Cooking Time:
n/a
Ready In:
5 min
Level of Difficulty:
Very Easy
Servings:
1

Directions

  1. Preheat oven to 400 degrees.
  2. Line 2 baking sheets with aluminum foil.
  3. Halve vegetables lengthwise. (lf either carrots or parsnips are more than 1 1/2 inch in diameter at widest point, quarter them lengthwise.)
  4. Divide carrots and parsnips evenly between the 2 pans.
  5. Drizzle the vegetables with the oil, then stir with a wooden spoon until the vegetables are coated.
  6. Season vegetables with salt and pepper.
  7. Roast vegetables for 10 minutes, then stir.
  8. Roast vegetables for additional 10 minutes, then stir again.
  9. Switch the positions of the 2 pans.
  10. Roast the vegetables for additional 10 - 15 minutes, until slightly charred on outside and tender on inside.
  11. Remove from oven and cover loosely with foil to keep warm.
  12. In small saucepan over MEDIUM heat, melt butter.
  13. Remove from heat and then stir in honey and balsamic vinegar.
  14. Transfer carrots and parsnips to a serving plate.
  15. Drizzle honey mixture over vegetables and toss lighty to coat.
  16. Sprinkle with parsley.

Ingredients

1.5 pounds slim parsnips; peeled1.5 pounds slim carrots; peeled1/3 cup olive oil4 teaspoons butter4 teaspoons honey1 teaspoon balsamic vinegar1 Tablespoon parsley2 teaspoons kosher saltblack pepper