Personalized Chef Aprons and More!
Position 1 rack in center and 1 rack in bottom
third of oven and
preheat to 400F. 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
longer, stir, and reverse sheets. Continue roasting until vegetables
are tender and slightly charred, about 15 minutes longer.
Melt butter in heavy small saucepan over medium
heat. Stir in honey
and vinegar. Drizzle honey glaze over vegetables and serve.