Honey Roasted Carrots and Parsnips
Honey Roasted Carrots and Parsnips is an easy to make, colorfully sweet and satisfying side dish, perfect for any weeknight meal.
Equipment
- chef's knife
- cutting board
- mixing bowl
- baking sheet
- measuring spoons
- saucepan
- whisk
Ingredients
- 1 lb parsnips
- 1 lb carrots
- 2 to 3 Tablespoons olive oil
- 1/2 teaspoon sea salt
- 3 Tablespoons butter
- 2 Tablespoons honey
Instructions
- Preheat. Preheat oven to 425 °F
- Wash. Thoroughly wash the parsnips and carrots. Cut off the tops and ends.1 lb parsnips, 1 lb carrots
- Peel. Using a vegetable peeler, peel the parsnips and the carrots.
- Slice. Slice the parsnips and carrots into 1/2" thick rounds.
- Coat. In a mixing bowl, coat the veggies with olive oil and generously season with salt.2 to 3 Tablespoons olive oil, 1/2 teaspoon sea salt
- Bake. Spread the veggies out evenly onto a baking sheet. Bake on the center rack for 30 minutes. Flip the parsnips and carrots halfway through the cooking time.
- Glaze. To make the glaze, melt the butter over low heat in a saucepan. After the butter is completely melted, add the honey, and whisk until well combined and completely melted.3 Tablespoons butter, 2 Tablespoons honey
- Baste. In the last 5 minutes of cooking, spoon or brush the glaze over the veggies.
- Enjoy! At the end of the cooking time, remove the parsnips and carrots from the oven. Transfer them to a bowl and serve immediately.