Roasted Carrots and Parsnips with Honey-Balsamic Glaze

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!