Roasted Parsnips and Carrots with Honey Glaze
6
- 3/4lbparsnips
- 3/4lbcarrots
- Canola or olive oil
- Salt and pepper (to taste)
- 1Tbsphoney (Glaze Ingredients)
- 1Tbspbutter (Glaze Ingredients)
- Preheat oven to 400 degrees F.
- Wash vegetables and chop into chunks.
- Toss in just enough oil to coat, plus salt and pepper.
- Arrange in a single layer on a sheet pan.
- Roast for 45 minutes or until tender, stirring occasionally.
- While the veggies roast, make your honey glaze in a small saucepan. Melt butter on low heat, then stir in honey. As soon as ingredients are combined, turn off heat.
- Top roasted veggies with glaze, and serve hot.