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Honey and Balsamic Oven-Roasted Carrots and Parsnips


Ingredients

  • 1/4 cup Sue Bee® Honey
  • 2 pounds carrots
  • 2 pounds parsnips
  • 6 to 7 tablespoons olive oil
  • salt and pepper
  • 4 tablespoons butter
  • 3 teaspoons balsamic vinegar

Directions

  • Preheat oven to 400 F.
  • Place the veggies in a large glass bowl and drizzle with olive oil.
  • Season generously with salt and pepper; toss well to combine.
  • Spread the veggies on a baking sheet lined with foil.
  • Bake the veggies for about 20 minutes.
  • Remove and toss the veggies, then return to oven for about 15 minutes longer or until tender.
  • Melt the butter in a small saucepan, then stir/whisk in Sue Bee® honey and balsamic vinegar.
  • Drizzle the honey glaze over the veggies.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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