Description
Honey Balsamic Roasted Parsnips and Carrots are a flavorful and simple side dish featuring tender roasted root vegetables coated in a sweet and tangy honey balsamic glaze, accented with fresh rosemary and garlic. Perfect for fall and winter meals, this dish pairs well with a variety of main courses and adds a vibrant, wholesome touch to your table.
Ingredients
Vegetables
- 6 medium carrots, peeled and sliced ½-inch thick on a diagonal
- 4 medium parsnips, peeled and sliced ½-inch thick on a diagonal
Glaze
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- ½ teaspoon orange zest
- 3 garlic cloves, finely chopped
- 2 teaspoons fresh rosemary, finely chopped
Seasoning and Garnish
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and line a large baking sheet with foil or parchment paper for easy cleanup.
- Prepare the vegetables: Peel and slice the carrots and parsnips diagonally into ½-inch thick pieces, ensuring similar sizes for even roasting.
- Make the glaze: In a small bowl or glass measuring cup, whisk together olive oil, honey, balsamic vinegar, orange zest, finely chopped garlic, and rosemary until well combined.
- Toss vegetables with glaze: Place the sliced carrots and parsnips on the prepared baking sheet, pour the glaze over them, and toss thoroughly to coat all pieces evenly. Season with salt and freshly ground black pepper to taste.
- Roast the vegetables: Spread the glazed vegetables in a single layer with some space between pieces. Roast in the preheated oven for 20 minutes, then toss and flip to ensure even browning.
- Continue roasting: Return the vegetables to the oven and roast for an additional 15 to 20 minutes, or until the parsnips and carrots are tender and have developed a deep golden color on the edges.
- Finish and serve: Transfer the roasted vegetables to a serving platter, drizzle any remaining glaze from the pan over the top, and garnish with chopped fresh parsley or additional rosemary if desired. Serve warm.
Notes
- For even roasting, try to cut the vegetables into uniformly sized pieces.
- If you prefer a stronger balsamic flavor, you can increase the balsamic vinegar to 1.5 tablespoons.
- Use fresh rosemary for the best aroma; dried rosemary can be substituted but use half the amount.
- These roasted vegetables make a great accompaniment to roasted meats, poultry, or vegetarian mains.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
