Honey-Glazed Roasted Carrots and Parsnips

Honey-Glazed Roasted Carrots and Parsnips

Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish
Servings 4


  • 2 pounds local carrots peeled, halved lengthwise
  • 2 pounds local parsnips peeled, halved lengthwise
  • 1 tablespoon chopped local fresh rosemary
  • Kosher salt and fresh ground black pepper
  • ¼ cup local olive oil such as The Oilerie
  • 1 1/2 tablespoons local butter such as Old World Creamery
  • 1 1/2 tablespoons local honey such as Larry’s
  • 1 teaspoon local balsamic vinegar such as The Oilerie


  • Position rack in center of oven and preheat to 400°F. Line baking sheet with foil or parchment paper.
  • Arrange carrots and parsnips on baking sheet. Sprinkle generously with rosemary, kosher salt and pepper. Drizzle with oil and toss to coat.
  • Roast vegetables for 10 minutes; stir. Roast vegetables 10 minutes longer; stir. Continue roasting until vegetables are tender and slightly charred, about 10 minutes longer.
  • Melt butter in heavy small saucepan over medium heat. Whisk in honey and balsamic. Cook until thick and syrupy. Drizzle honey glaze over vegetables and serve.
Keyword Carrot, Parsnip

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