Roasted Carrots & Parsnips with Balsamic Honey Glaze (or just carrots)

Need a healthy, prep-ahead side for your holiday table? This colorful dish has you covered! Don’t have parsnips? Use all carrots.

Lately things have been looking rather orange around here. Tis the season, I suppose! Root veggies, winter squash, and Halloween-themed eats provide a golden glow that feels fittingly fall. (For those who are missing broccoli and kale, I will balance things out with more green soon! 🧡💚)

Originally inspired by a 2005 Bon Appétit magazine article, the following recipe is a seasonal favorite for several reasons. First, it can be made with ingredients that are easy to have on hand. Carrots and parsnips will keep for weeks in your crisper drawer, and the ingredients for the glaze are pantry staples.

Don’t have parsnips? No problem. Use all carrots.

Four pounds of veggies seem like a lot? No worries. The recipe can be easily cut in half – although do note that the parsnips and carrots shrink when cooked, so the final yield will not be as great as it may seem.

You may also be unexpectedly delighted if you cook more than needed, as leftovers taste great simply reheated. They also add heft, interest, and nutrients to green and grain-based salads. I like to eat them for lunch with a sprinkle of salted pepitas.

Recipe can easily be cut in half (although warmed leftovers taste great with a sprinkle of crunchy pumpkin seeds and/or crumbled feta!) or made with all carrots according to preference and availability.

Roasted Carrots & Parsnips with Balsamic Honey Glaze (or just carrots)

Yield: 8 servings

If you're cooking for a smaller number, this easy recipe can be cut in half - although warmed leftovers taste great with a sprinkle of pumpkin seeds and/or crumbled feta. Don't have parsnips on hand? Use all carrots!

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Ingredients

• 2 pounds carrots (1 to 1-1/2 inches in diameter), peeled and halved lengthwise
• 2 pounds parsnips (1 to-1 1/2 inches in diameter), peeled and halved lengthwise
• Kosher salt and freshly ground pepper
• 4 tablespoons olive oil, divided use
• 1-1/2 tablespoons butter
• 1-1/2 tablespoons honey
• 1 teaspoon balsamic vinegar

Instructions

Position one rack in center and one rack in bottom third of oven and preheat to 400 degrees F.  Line two rimmed baking sheets with foil and set aside.

Peel the carrots and parsnips and then cut them in half lengthwise and crosswise to form sticks.  (If the carrots or parsnips are bigger than specified, quarter or cut so that all of the pieces are about 1/2 to 3/4 inches thick.)

Place the carrots and parsnips in a large bowl, and sprinkle generously with salt and pepper.  Drizzle 3 tablespoons oil over vegetables, and toss to coat.  Divide the carrots and parsnips between prepared sheets, spreading them into an even layer.

Roast the vegetables for 10 minutes; stir. Roast for 10 minutes longer, stir, and reverse the sheets. Continue roasting until the vegetables are tender and nicely golden in places, 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 for 10 minutes.)

Melt the butter in heavy small saucepan over medium heat. Stir in the honey and vinegar. Bring to a simmer and cook, stirring constantly, for about a minute or just long enough to thicken the mixture slightly.

Transfer the vegetables to a bowl, drizzle with the honey glaze, and toss to evenly coat.

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