Tuesday, January 18, 2011

Roasted Root Veggies

My grocery store sells these giant-sized carrots in the produce section.  Besides being hilariously huge, they are dirt cheap.  I had to have them.

Since they were so big, I thought the carrots might be on the tough side.  Roasting them seemed like a good way to soften them up and add flavor.  It worked...in a big way.  (Cheesy, I know!  I couldn't help myself.)

Roasted Carrots and Parsnips with Honey-Balsamic Glaze
Adapted from Bon Appetit via epicurious.com
Serves: 8

2 pounds carrots, peeled and cut into 1/4" coins
2 pounds parsnips, peeled and cut into 1/4" coins
2-4 tablespoons olive oil
Salt and Pepper
1.5 tablespoons butter, melted
1.5 tablespoons honey
1 teaspoon balsamic vinegar

Position oven racks in the top- and lower-third, and preheat the oven to 400 degrees.  Line two large baking sheets with foil.  Spread carrots and parsnips evenly on the baking sheets and drizzle with olive oil.  Season with salt and pepper, and toss everything together.  Roast the vegetables for 15 minutes, stirring the veggies and switching the baking sheets halfway through.

Meanwhile, combine butter, honey, and vinegar in a small bowl.  After the carrots and parsnips have roasted for 15 minutes, pour the glaze over the vegetables and stir to combine.  Place the baking sheets back in the oven and roast another 10 minutes, until vegetables are tender and caramelized.

Serve hot or at room temperature.  If you have any leftovers, eat them straight out of the fridge, and they're still delicious!

10 comments:

  1. wow great recipe i'm veggi and i'll definately try this yumm recipe.

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  2. The honey and balsamic vinegar sound amazing! Great recipe!

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  3. This sounds like a great combination of flavors! I love both carrots and parsnips so this will definitely be making an appearance on my plate soon!

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  4. I love roasted vegetables but roasted root vegetables are the best!

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  5. Oh that glaze sounds delicious! Yummy flavors. Roasted veg is my favorite way to eat any veggies. Delish!

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  6. Wow great minds think alike! I literally made this exact same recipe from Epicurious (Bon Apetit) last week. Looks awesome!

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  7. These look and sound tasty! I love roasting carrots and parsnips, they're perfect on a cold winter night!

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  8. What did you think of the actual flavour of the carrot? Most fresh produce I pick from our garden, I like to pick early. I don't want things to get too big, as I often find that they aren't as flavoursum.

    Shari from www.goodfoodweek.blogspot.com

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  9. HappyWhenNotHungry...I like the way you think! :-) And, Shari, when they were raw, the carrots were a bit tough and not quite as flavorful as young carrots. After I roasted them, though, they were just delish!

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  10. I'm SURE this one is amazing. Butter? Honey? Balsamic? YUM!!!!

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