Roasted Carrots and Parsnips with Honey and Balsamic Vinegar
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Roasted Carrots and Parsnips with Honey and Balsamic Vinegar
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 2 carrot peeled and cut into spears
- 2 parsnip peeled and cut into spears
- 2 tsp olive oil
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 2 tsp butter
- 2 tsp honey
- ½ tsp 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.
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