Food service Version
Yield
50 1/2 cup servings
Ingredients
Canola or olive oil
6 lbs. carrots
6 lbs. parsnips
Salt and pepper, to taste
6 lbs. carrots
6 lbs. parsnips
Salt and pepper, to taste
Glaze ingredients
1/4 cup honey
1/4 cup butter
1/4 cup butter
Directions
1. Preheat oven to 400 degrees F.
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.
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
4-6 servings
Ingredients
Canola or olive oil
3/4 lb carrots
3/4 lb parsnips
Salt and pepper, to taste
3/4 lb carrots
3/4 lb parsnips
Salt and pepper, to taste
Directions
1. Preheat oven to 400 degrees F.
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.
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.