Honey and Balsamic Oven Roasted Carrots and Parsnips  Vegetables  166 reads

Honey and Balsamic Oven Roaste

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

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.

serves 6


Rating 2.33/5
Rating: 2.3/5 (24 votes)
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