Honey-Balsamic Roasted Root Vegetables
Posted in:
Starches
Fri, Jan 27, 2017, 11:24:40, 8 Yaers ago
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Directions
- Preheat oven to 400 degrees.
- Line 2 baking sheets with aluminum foil.
- Halve vegetables lengthwise. (lf either carrots or parsnips are more than 1 1/2 inch in diameter at widest point, quarter them lengthwise.)
- Divide carrots and parsnips evenly between the 2 pans.
- Drizzle the vegetables with the oil, then stir with a wooden spoon until the vegetables are coated.
- Season vegetables with salt and pepper.
- Roast vegetables for 10 minutes, then stir.
- Roast vegetables for additional 10 minutes, then stir again.
- Switch the positions of the 2 pans.
- Roast the vegetables for additional 10 - 15 minutes, until slightly charred on outside and tender on inside.
- Remove from oven and cover loosely with foil to keep warm.
- In small saucepan over MEDIUM heat, melt butter.
- Remove from heat and then stir in honey and balsamic vinegar.
- Transfer carrots and parsnips to a serving plate.
- Drizzle honey mixture over vegetables and toss lighty to coat.
- 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
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