Roasted Carrots And Parsnips With Honey And Balsamic Vinegar Food

ROASTED CARROTS AND PARSNIPS WITH HONEY AND BALSAMIC VINEGAR

Steps:

• Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.
• Peel and slice the carrots and parsnips into spears. Place them into the baking dish and drizzle the olive oil over them and season with sea salt and freshly cracked pepper, to taste.
• Place them into the oven and roast them for 20-25 minutes, stirring occasionally, until crisp-tender.
• Meanwhile, place the butter, honey, and balsamic vinegar into a small saucepan and cook over low heat until melted and well combined.
• Drizzle the sauce over the roasted parsnips and carrots then toss to coat evenly. Serve immediately. Enjoy.

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 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.

ROASTED PARSNIPS AND CARROTS

Steps:

• Preheat the oven to 425 degrees F.
• If the parsnips and carrots are very thick, cut them 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. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

HONEY BALSAMIC CARROTS

Steps:

• Mix vinegar, honey, and chicken stock in a small bowl.
• Heat oil in a skillet; once hot, saute garlic until fragrant (30sec - 1 min).
• Add carrots and saute for 2-3 minutes.
• Stir in the vinegar mixture and let carrots cook in the sauce for a few minutes until it has reduced to a slightly sticky glaze.
• Sprinkle with black pepper before serving.

ROASTED PARSNIPS WITH BALSAMIC VINEGAR

Steps:

• Preheat over to 375 degrees.
• In large bowl whisk together vinegar and oil.
• Spread parsnips on large baking sheet in single layer and drizzle with mixture.
• Roast about 20-30 minutes, turning once, or till tender, golden and crispy.
• Season with salt and pepper.

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.

BALSAMIC ROASTED CARROTS

Steps:

• Toss carrots with oil and salt in a shallow roasting pan (1 inch deep).
• Roast carrots in middle of oven, stirring occasionally, until golden and tender, 25 to 30 minutes.
• Drizzle vinegar over carrots and shake pan a few times.
• Roast carrots until most of vinegar is evaporated, about 2 minutes more.