Roasted Carrots and Parsnips with Honey and Balsamic Vinegar
- 2 carrots, peeled and cut into spears
- 2 parsnips, peeled and cut into spears
- 2 tsp olive oil
- Sea salt and freshly cracked pepper, to taste
- 2 tsp butter
- 2 tsp honey
- 1/2 tsp of white balsamic vinegar
- This recipe is vegetarian
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Carrots (2)
- Parsnips (2)
- Condiments
- Balsamic vinegar, white (1/2 tsp)
- Cooking & Baking
- Honey (2 tsp)
- Olive oil (2 tsp)
- Sea salt and freshly cracked pepper (1)
- Dairy
- Butter (2 tsp)
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Published October 17, 2012 (4 months ago).
127 people saved this recipe.
