Roasted Carrots and Parsnips with Honey and Balsamic
2 carrots, peeled and cut into spears
2 parsnips, peeled and cut into spears
2 t. OLIVE MILL olive oil, such as picual
Salt and pepper to taste
2 t. butter
2 t. honey
½ t. OLIVE MILL White Balsamic
Preheat oven to 400. Coat a dish with olive oil. Peel and slice the carrots and parsnips into spears. Place in dish and drizzle with oil. Season with salt and pepper. Place in oven and roast 20-25 minutes, stirring occasionally, until crisp-tender. Place the butter, honey and balsamic into a small sauce pan and cook over low heat until melted and well combined. Drizzle the sauce over the vegetables and toss to coat evenly. Serve immediately.
