Monday, January 30, 2012

Another Imbolc Side Dish

I absolutely love this recipe. You can add a little thyme if you want, and a couple of cloves of garlic, but I like it simple.

Glazed Parsnips and Carrots

3 carrots, peeled and sliced into rounds
3 small parsnips, peeled and sliced into rounds
1 tablespoon olive oil
salt and pepper to taste

2 tablespoons melted butter
2 tablespoons honey
2 tablespoons balsamic vinegar
1/2 teaspoon salt
pepper to taste

Preheat the oven to 400 F. Toss the carrots and parsnips with the olive oil. Sprinkle with salt and pepper. Using your clean hands, toss to coat. Line a baking dish with foil. Spread the vegetables in an even layer. Roast at 400 for 35-40 minutes, until they are tender. Mix together the melted butter, vinegar, honey, salt, and pepper. Pour over the carrots and parsnips and stir. Bake for an additional 5 minutes, until sauce is bubbly and thick.

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