epicurious4.6
Honey-Roasted Carrots and Parsnips
The pairing of roasted carrots and parsnips might not be as renowned as other culinary duos, but this easy, earthy-sweet side dish will make you a believer.
👥 8 Servings⏱️ Prep & Cook: 45 min👤 Betty Rosbottom📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●saucepan
- ●bowl
📝 Preparation Steps
1
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 carrot-parsnip mixture, dividing evenly, and season generously with kosher salt and freshly ground black pepper; toss to coat.
. medium carrots, peeled, halved lengthwise2 lb. medium parsnips, peeled, halved lengthwise2 lb. extra-virgin olive oil6 TbspKosher salt, freshly ground black pepper
2
Roast carrots and parsnips, tossing every ⏱️ 10 minutes or so and rotating baking sheets top to bottom halfway through, until tender and browned in spots, 35–⏱️ 40 minutes.
3
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.
. plus 1½ tsp. unsalted butter1 Tbsp. plus ½ tsp. honey1 Tbsp. balsamic vinegar1 tsp
4
To serve, transfer roasted vegetables to a platter or medium bowl, drizzle honey glaze over, and toss to coat. Do Ahead: Roasted carrots and parsnips can be cooked ⏱️ 2 hours ahead. Tent with foil and let stand at room temperature. Reheat, uncovered, in a 350° oven until warmed through, 8–⏱️ 10 minutes.
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