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RECIPES

Roasted Parsnips and Carrots with Honey Glaze

1/1/2015

0 Comments

 

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

Glaze ingredients

1/4 cup honey
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.

Home Version
yield

4-6 servings

Ingredients

Canola or olive oil
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. 
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