Side Dishes

Roasted Parsnips and Carrots with a Honey Glaze

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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.

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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