Roasted Parsnips and Carrots with a Honey Glaze

January 12, 2014

Parsnips seem like the forgotten root vegetable. They aren’t that popular around here. I came to love the parsnip even more when I lived in England for three years. One of my favorite additions as a side to a holiday meal is this recipe. The honey and butter with the slight bite of the balsamic vinegar just compliments the parsnips and carrots so well. It is super easy too.

For parsnips & carrots:
1 1/2 to 2 lbs of parsnips peeled and halved lengthwise and widthwise, quartered on the thicker end just in half on the thinner end
1 1/2 to 2 lbs of carrots peeled and halved lengthwise
6-8 tbsp of olive oil
salt and pepper to taste
For the Glaze
2 tbsp butter
2 tbsp honey
1tsp of balsamic vinegar

For parsnips & carrots: First I preheated the oven to 400?F and then prepared the vegetables for roasting and tossed them into my roasting pan. I seasoned the parsnips and carrots with salt and pepper and...
See the full directions on my site

Nutritions

Calories
129

Sodium
2mg
0% DV

Fat
12g
18% DV

Protein
0.1g
0% DV

Carbs
4g
1% DV

Fiber
0.2g
0% DV

Dinner Roasted