Best Honey Glazed Roasted Carrots And Parsnips Recipes

DSF's Honey Roasted Carrots And Parsnips image

Provided by DrSeussFreak

Time 50m

Yield 4

Number Of Ingredients 5

3 carrots, peeled
3 parsnips, peeled
2 tablespoons olive oil
¼ cup honey
salt and ground black pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Arrange carrots and parsnips in a baking dish; drizzle with olive oil. Toss to evenly coat vegetables. Pour honey over coated vegetables and season with salt and pepper; toss to coat.
Bake in the preheated oven until vegetables are very tender, about 40 minutes.

Nutrition Facts : Calories 225 calories, Carbohydrate 41.5 g, Fat 7.2 g, Fiber 6.7 g, Protein 1.8 g, SaturatedFat 1 g, Sodium 48.7 mg, Sugar 25 g

Honey-Glazed Roasted Carrots and Parsnips image

Yield Makes 8 servings

Number Of Ingredients 6

2 pounds carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
2 pounds parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
6 tablespoons olive oil
1 1/2 tablespoons butter
1 1/2 tablespoons honey
1 teaspoon balsamic vinegar

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 image

Provided by Kittencalrecipezazz

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs carrots, peeled and corasley chopped into about 2-inch pieces
2 lbs parsnips, peeled and coarsley chopped in about 2-inch squares
6 -7 tablespoons olive oil
salt and pepper
4 tablespoons butter
4 tablespoons honey
3 teaspoons balsamic vinegar

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.