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Roasted Carrots and Parsnips with Honey and Balsamic Vinegar

Roasted Carrots and Parsnips with Honey and Balsamic Vinegar

Can you believe that I have never had a parsnip before?  I found a nice recipe on Epicurious  that I adapted and decided to finally try them last night and thought they were tasty.  I roasted them with carrots then drizzled a little butter, honey, and balsamic vinegar sauce on top right before serving.  My daughter liked the carrots but didn’t like the parsnips and my son didn’t like either… he likes raw carrots but not cooked and he didn’t like the flavor of the parsnips.  My husband and I both thought it was a nice side dish that went well with the Garlic Roasted Chicken and the Smashed Potatoes with Sour Cream and Chives (we loved these potatoes so much last week that I made them again and they were perfect with this chicken!).

Roasted Carrots and Parsnips with Honey and Balsamic Vinegar

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 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.

Place the butter, honey, and balsamic vinegar into a small sauce pan 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.

Roasted Carrots and Parsnips with Honey and Balsamic Vinegar

 

Roasted Carrots and Parsnips with Honey and Balsamic Vinegar

Roasted Carrots and Parsnips with Honey and Balsamic Vinegar

Prep Time: 5 minutes
Servings: 4

Ingredients

  • 2 carrots peeled and cut into spears
  • 2 parsnips peeled and cut into spears
  • 2 tsp olive oil
  • Sea salt and freshly cracked pepper to taste
  • 2 tsp butter
  • 2 tsp honey
  • ½ tsp of white balsamic vinegar

Instructions

  • 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 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.
  • Place the butter, honey, and balsamic vinegar into a small sauce pan 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.
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24 Comments

  1. I love roasted carrots and parsnips…..the parsnips get so nice and sweet. Your recipe looks great, I will definitely try it. I also use parsnips in my chicken soup which gives that a very nice flavor.

  2. Nothing says *fall* to me like roasted parsnips and carrots, and the extra sweetness sounds particularly delectable. I usually roast parsnips and carrots with a few green vegetables too, and mushrooms if I have them. I’d like to see what the honey and balsamic vinegar would do to some brussells sprouts:)

  3. Our favourite dish. Yum yum. Have a good day Diane

  4. Kim in MD says:

    I have never made parsnips, either! I can’t remember seeing them in my grocery store, but if I do I will pick some up to try…this recipe looks so delicious!

    1. I always add a soup bone with marrow and parsnips to my beef stew just like my mom always did. I follow her directions on making her stew, but can never seems to come out like hers.

    1. parsnip, sweert potato, garlic, mash , coarse, with copious anmounts of butter. herbs in the boil water, sage thyme, and bay leaf, s&p of course, most people wont even notice the parsnips at first, especialy with the sweet potatoes, those with a palate will pick it up. I also got my elderly father to eat brussel sprouts becuse I didnt boil them too death. more to follow.

  5. I’ll admit, I’ve had an aversion to cooked carrots since I was a kid… but dang… these look really good!! And I love the use of balsamic!

  6. Never had parsnips!?!? Well I’m glad you remedied that. They are one of my favorite fall veggies actually. I always feel like they have kind of a cinnamony taste. Mmm.

  7. Foodjunkie says:

    I might try this with just the carrots. Parsnips are one vegetable I can’t abide unless they are in something like an Irish stew where most of the flavour is hidden. Parsnips seem to be a love ’em or hate ’em sort of vegetable.

  8. Christine says:

    I made this last night and it was delicious. I love the earthy flavor of parsnips. More parsnip recipes, please!

  9. I have never had one either. White carrots are just wrong 😉

  10. mmm. simple and lovely! i actually just had parsnips for the first time last week. they’re so similar to carrots that i think they make a nice pair. this recipe would also work well with kohlrabi instead of carrots and parsnips. i wonder what the three would be like together.

  11. Oh these look perfect! I love carrots and parsnips, and what a perfect way to showcase them, with honey and (my favorite) balsamic! Delish!