Honey and Balsamic Oven-Roasted Carrots and Parsnips
  1. 1/4 cup Sue BeeĀ® Honey
  2. 2 pounds carrots
  3. 2 pounds parsnips
  4. 6 to 7 tablespoons olive oil
  5. salt and pepper
  6. 4 tablespoons butter
  7. 3 teaspoons balsamic vinegar
  1. Preheat oven to 400 F.
  2. Place the veggies in a large glass bowl and drizzle with olive oil.
  3. Season generously with salt and pepper; toss well to combine.
  4. Spread the veggies on a baking sheet lined with foil.
  5. Bake the veggies for about 20 minutes.
  6. Remove and toss the veggies, then return to oven for about 15 minutes longer or until tender.
  7. Melt the butter in a small saucepan, then stir/whisk in Sue Bee Honey and balsamic vinegar.
  8. Drizzle the honey glaze over the veggies.
Sue Bee Honey http://www.suebee.com/