Best Honey And Balsamic Oven Roasted Carrots And Parsnips Recipes

HONEY-GLAZED ROASTED CARROTS AND PARSNIPS

Steps:

• Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons 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 350°F oven 10 minutes.)
• Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.

HONEY-BALSAMIC ROASTED CARROTS

Steps:

• Heat oven to 400°F. Spray 18x13-inch rimmed pan with cooking spray.
• In small bowl, mix melted butter, honey, 1 tablespoon of vinegar, the salt and pepper until blended. Add carrots to pan. Top with butter mixture; toss to coat.
• Roast uncovered 15 minutes, then stir. Roast 13 to 18 minutes longer or until carrots are tender and browned. Drizzle with remaining 1 tablespoon vinegar; stir carrots in pan. Immediately remove carrots from pan. Top with parsley.

HONEY AND BALSAMIC OVEN-ROASTED CARROTS AND PARSNIPS

Steps:

• Set oven to 400 degrees.
• Line a baking sheet with foil.
• Place the veggies in a large glass bowl and drizzle with olive oil.
• Season generously with salt and pepper; toss well to combine.
• Spread the veggies on a baking sheet.
• Bake the veggies for about 20 minutes.
• Remove and toss the veggies, then return to oven for about 15 minutes longer or until tender.
• Melt the butter in a small saucepan, then stir/whisk in honey and balsamic vinegar.
• Drizzle the honey glaze over the veggies.

HONEY ROASTED CARROTS AND PARSNIPS

Steps:

• Peel the carrots and parsnips and cut into large batons.
• Put the butter and oil into a roasting tin and place in the oven.
• Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4.
• Add the vegetables to the dish and stir so that they are coated.
• Season with the salt and pepper.
• Roast for 20 minutes and then add the honey to the dish.
• Stir so that all the vegetables are turned and coated in the honey.
• Roast for a further 20 minutes until crisp and golden.
• Transfer the honey roasted carrots and parsnips to a serving dish.
• Chop the parsley and scatter over to serve.

ROASTED CARROTS AND PARSNIPS WITH WHITE BALSAMIC

Steps:

• Preheat oven to 425°F Combine parsnips and carrots on large rimmed baking sheet. Add oil and remaining ingredients; toss to coat. Spread in even layer on baking sheet. Roast until vegetables are tender and brown around edges, stirring occasionally, about 50 minutes to 1 hour. DO AHEAD Can be made 1 day ahead. Cool. Cover and chill. Let stand at room temperature 1 hour, then rewarm in 400°F oven 15 minutes.