Roasted Carrots and Parsnips with Honey

• annokset: 8 servings

Ainekset

2 lb. medium carrots, peeled, halved lengthwise

2 lb. medium parsnips, peeled, halved lengthwise

6 Tbsp. extra-virgin olive oil

Kosher salt, freshly ground pepper

1 Tbsp. plus 1½ tsp. unsalted butter

1 Tbsp. plus ½ tsp. honey

1 tsp. balsamic vinegar

Ohjeet

Place 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, dividing evenly, and season generously with kosher salt and freshly ground pepper; toss to coat.

Roast vegetables, tossing every 10 minutes or so and rotating baking sheets top to bottom halfway through, until tender and browned in spots, 35–40 minutes.

Melt 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.

To serve, transfer vegetables to a platter or medium bowl, drizzle honey glaze over, and toss to coat.

Do Ahead: Vegetables can be roasted 2 hours ahead. Tent with foil and let stand at room temperature. Reheat, uncovered, in a 350° oven until warmed through, 8–10 minutes.