Roasted Carrots and Parsnips with Honey and Balsamic Vinegar
Course Sides
Cuisine American
Prep Time 5 minutesminutes
25 minutesminutes
Total Time 30 minutesminutes
Servings 4
Author Pam / For the Love of Cooking
Equipment
Baking Dish or Baking Sheet
Small Saucepan
Ingredients
2carrotspeeled and cut into spears
2parsnipspeeled and cut into spears
2tspolive oil
Sea salt and freshly cracked pepperto taste
2tspbutter
2tsphoney
½tspof white balsamic vinegar
Instructions
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 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.
Meanwhile, place the butter, honey, and balsamic vinegar into a small saucepan 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.