After cooking them, melt together butter, honey, and balsamic vinegar in a small saucepan.
Proceed to smother roasted vegetables in that heavenly mixture you just created.
Perfect as a holiday side dish, these humble little vegetables can make people so happy. Or maybe its the not-so-humble butter/honey/vinegar combo? Either way, this goes well with any turkey, ham, or roast beast meal.
Honey Butter Balsamic Glaze on Roasted Carrots and Parsnips
1. Preheat the oven to 425 degrees.
2. Cut the parsnips and carrots in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small.
3. Place the cut vegetables on a sheet pan in one layer. Add the olive oil, salt, and pepper and toss well with your hands.
4. Roast for 20 to 30 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender and browning.
5. Melt butter in heavy, small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.
- 1 ½ tablespoons butter
- 1 ½ tablespoons honey
- 1 teaspoon balsamic vinegar
- 1-2 pounds parsnips, peeled
- 1-2 pound carrots, unpeeled
- 3 tablespoons extra virgin olive oil
- 1 tablespoon kosher salt
- 1 ½ teaspoons black pepper
1. Preheat the oven to 425 degrees.
2. Cut the parsnips and carrots in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small.
3. Place the cut vegetables on a sheet pan in one layer. Add the olive oil, salt, and pepper and toss well with your hands.
4. Roast for 20 to 30 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender and browning.
5. Melt butter in heavy, small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.
0 comments:
Post a Comment