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Jenn served this with the Sumac skirt steak
and omitted the parsnips. Can be prepared up to 2 hours ahead. This
recipe was found on epicurious.com. |
| Quantity |
Ingredients |
Preparation Notes |
| 2 lbs |
carrots - 1 to
1.5" in diameter, peeled and halved lengthwise |
- Position 1 rack in center and 1 rack in bottom
third of oven and preheat to 400 degrees.
- Line 2 rimmed baking sheets with foil
- Divide carrots and parsnips between prepared
sheets.
- Sprinkle generously with salt and pepper then
drizzle 3 Tbsp oil over vegetables on each sheet.
- Toss to coat.
- Roast vegetables 10 minutes, stir.
- Roast 10 minutes longer.
- Tent with foil and let stand at room temperature.
- Re-warm in a 350 degree oven for 10 minutes
- Melt butter in heavy saucepan over medium heat.
- Stir in honey and vinegar.
- Drizzle honey glaze over vegetables and serve.
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| 2 lbs |
parsnips - 1 -
1.5" in diameter, peeled and halved lengthwise |
| 6 Tbsp |
olive oil |
| 1 1/2 Tbsp |
butter |
| 1 1/2 Tbsp |
honey |
| 1 tsp |
balsamic
vinegar |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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