Roasted Carrots And Parsnips With White Balsamic
Roasted Carrots and Parsnips with Honey Glaze is a delightful and flavorful dish that perfectly combines the natural sweetness of the roasted vegetables with a touch of honey glaze. The carrots and parsnips are oven-roasted to tender perfection, creating a caramelized exterior while maintaining a delicious crunch. Finished off with a drizzle of honey glaze, this dish is sure to be a showstopper at your dinner table.
— Constant Cookbook
Ingredients
- 2 1/4 pounds medium parsnips, trimmed, peeled, cut into 3 x 1/2-inch sticks
- 1 1/2 pounds medium carrots, trimmed, peeled, cut into 3 x 1/2-inch sticks
- 1/4 cup extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 tablespoon minced fresh rosemary
- 2 teaspoons coarse kosher salt
- 1 teaspoon black pepper
Instructions
- Place racks in middle and lower third of oven; preheat to 400°. Line 2 large rimmed baking sheets with foil. Divide 2 lb. medium carrots, peeled, halved lengthwise, and 2 lb. medium parsnips, peeled, halved lengthwise, between baking sheets and spread out in a single layer on each. Drizzle 6 Tbsp. extra-virgin olive oil over, dividing evenly, and season generously with kosher salt and freshly ground pepper; toss to coat.
- Roast vegetables, tossing every 10 minutes or so and rotating baking sheets top to bottom halfway through, until tender and browned in spots, 35–40 minutes.
- Melt 1 Tbsp. plus 1½ tsp. unsalted butter in a small saucepan over medium heat. Add 1 Tbsp. plus ½ tsp. honey and 1 tsp. balsamic vinegar; stir to combine.
- To serve, transfer vegetables to a platter or medium bowl, drizzle honey glaze over, and toss to coat. Do Ahead: Vegetables can be roasted 2 hours ahead. Tent with foil and let stand at room temperature. Reheat, uncovered, in a 350° oven until warmed through, 8–10 minutes.
Yield
Makes 8 to 10 servings
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