Honey-Roasted Carrots and Parsnips

4.6(91)

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.

by Betty Rosbottom·published 2006-10-26

Open original recipe

Servings

8 servings

Total time

45 min

Calories / serving

—

Ingredients (7)

serves

2 lb. medium carrots, peeled, halved lengthwisecarrot
2 lb. medium parsnips, peeled, halved lengthwiseparsnip
6 Tbsp. extra-virgin olive oilolive-oil
Kosher salt, freshly ground black peppersalt
1 Tbsp. plus 1½ tsp. unsalted butterbutter
1 Tbsp. plus ½ tsp. honeyhoney
1 tsp. balsamic vinegarbalsamic-vinegar

Instructions (4 steps)

01Place 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.
02Roast 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.
03Melt 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.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories—

recipeCuisine—

recipeCategory—

rating✓

description✓

image (URL only)✓

Not rich — missing servings, total time, or calories.