Honey-Glazed Roasted Carrots and Parsnips

Ingredients for Honey-Glazed Roasted Carrots and Parsnips

• 900g carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise

• 900g parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise

• 90ml olive oil

• 1 1/2 tablespoons butter

• 1 1/2 tablespoons honey

• 1 teaspoon balsamic vinegar

How to make Honey-Glazed Roasted Carrots and Parsnips

Position 1 rack in centre and 1 rack in bottom third of oven and preheat to 204°C. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 45ml oil over vegetables on each sheet; toss to coat.

Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 177°C oven 10 minutes.)

Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.