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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
Kosher salt
Freshly ground black pepper
Freshly ground black pepper
1 Tbsp. plus 1½ tsp.
Unsalted butter
1 Tbsp. plus ½ tsp.
Honey
1 tsp.
Balsamic vinegar
Instructions
STEP 1
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.
STEP 2
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.
STEP 3
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.
STEP 4
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.
Nutrition Facts
(per serving)
Calories:
150 calories per serving
Servings:
8 servings
Carbohydrates:
22 g
Fat:
8 g
Fiber:
3 g
Protein:
1 g
Sugar:
10 g
Meal Effort
Preparation:
15 minutes
Cook:
35 minutes
Total:
50 minutes