Roasted Parsnips and Carrots with Honey Glaze

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.

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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.