Roasted Carrots and Parsnips with Honey and Balsamic Vinegar

Can you believe that I have never had a parsnip before?  I found a nice recipe on Epicurious  that I adapted and decided to finally try them last night and thought they were tasty.  I roasted them with carrots then drizzled a little butter, honey, and balsamic vinegar sauce on top right before serving.  My daughter liked the carrots but didn’t like the parsnips and my son didn’t like either… he likes raw carrots but not cooked and he didn’t like the flavor of the parsnips.  My husband and I both thought it was a nice side dish that went well with the Garlic Roasted Chicken and the Smashed Potatoes with Sour Cream and Chives (we loved these potatoes so much last week that I made them again and they were perfect with this chicken!).

Preheat the oven to 400 degrees.  Coat a baking dish with cooking spray.

Peel and slice the carrots and parsnips into spears.  Place them into the baking dish and drizzle the olive oil over them and season with season with sea salt and freshly cracked pepper, to taste.  Place them into the oven and roast them for 20-25 minutes, stirring occasionally, until crisp-tender.

Place the butter, honey, and balsamic vinegar into a small sauce pan and cook over low heat until melted and well combined.  Drizzle the sauce over the roasted parsnips and carrots then toss to coat evenly.  Serve immediately.  Enjoy.

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Roasted Carrots and Parsnips with Honey and Balsamic Vinegar

Yield: 4

Prep Time: 5 min.

Cook Time: 20-25 min.

Total Time: 25-30 min.

Ingredients:

2 carrots, peeled and cut into spears
2 parsnips, peeled and cut into spears
2 tsp olive oil
Sea salt and freshly cracked pepper, to taste
2 tsp butter
2 tsp honey
1/2 tsp of white balsamic vinegar

Directions:

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Peel and slice the carrots and parsnips into spears. Place them into the baking dish and drizzle the olive oil over them and season with season with sea salt and freshly cracked pepper, to taste. Place them into the oven and roast them for 20-25 minutes, stirring occasionally, until crisp-tender.

Place the butter, honey, and balsamic vinegar into a small sauce pan and cook over low heat until melted and well combined. Drizzle the sauce over the roasted parsnips and carrots then toss to coat evenly. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Epicurious