The Pioneer Woman Tasty Kitchen
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Honey Glazed Carrots and Parsnips

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Level: Easy

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Description

This is a great side dish that even the picky eaters will enjoy. Making it ahead of time and keeping it warm will only enhance the flavors.

Ingredients

  • ½ cups Honey
  • ¼ cups Extra Virgin Olive Oil
  • 3 Tablespoons Balsamic Vinegar
  • 2-½ pounds Carrots, Cut Into ½ Inch Pieces
  • 2-½ pounds Parsnips, Cut Into ½ Inch Pieces
  • 8 whole Thyme Sprigs
  • 2 pinches Salt And Pepper

Preparation

Preheat the oven to 425ºF.

Whisk the honey, oil and vinegar in a small bowl.

In a large bowl, add the vegetables and honey mixture and combine. Spread the vegetables out across 2 baking pans. Add thyme sprigs, season generously with salt and pepper, then cover with foil.

Bake for 40 minutes, rotating halfway between. Remove foil and bake for 10-15 minutes longer, to allow them to caramelize.

This can be made ahead of time and kept warm.

Recipe adapted from Grace Parisi.

One Comment

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Profile photo of Cortney

Cortney on 1.22.2013

What would you suggest for a smaller version of this recipe? We would never eat this much. Even one pound seems like a lot. But this sounds delicious! Even my four year old, who is picky, saw the pic and said ohh that looks good!

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