Food service Version
Yield
Ingredients
6 lbs. carrots
6 lbs. parsnips
Salt and pepper, to taste
Glaze ingredients
1/4 cup butter
Directions
2. Wash veggies and chop into bite-sized pieces.
3. Toss with just enough oil to coat, plus salt and pepper.
4. Arrange in a single layer on a sheet pan.
5. Roast for 45 minutes or until tender, stirring occasionally.
6. While the veggies roast, prepare your glaze in a small saucepan. Melt butter on low heat, then stir in honey. As soon as they are combined, turn off heat.
7. Top roasted veggies with glaze, and serve hot.
Home Version
yield
Ingredients
3/4 lb carrots
3/4 lb parsnips
Salt and pepper, to taste
Directions
2. Wash veggies and chop into bite-sized pieces.
3. Toss with just enough oil to coat, plus salt and pepper.
4. Arrange in a single layer on a sheet pan.
5. Roast for 45 minutes or until tender, stirring occasionally.
6. While the veggies roast, prepare your glaze in a small saucepan. Melt butter on a low heat, then stir in honey. As soon as they are combined, turn off heat.
7. Top roasted veggies with glaze, and serve hot.