I have an abundance of carrots and parsnips in my fridge. My winter CSA seems to give them to us each time we pick up our basket. I love both carrots and parsnips, and Emma loves raw carrots. Parsnips don’t seem to be a big vegetable for anyone in my family except me (and my mom – but she is not here for dinner every day). This week the drawer in my fridge was getting a tad full. I knew I needed to do something with it all besides putting it in my salads.
I love to roast root veggies. I think it brings out a lot of sweetness, and they taste delicious. With my drawer full of parsnips and carrots, I figured roasting would be a good medium. Hopefully making my family instant fans. I started to roast the veg, and realized that I was kidding myself. They would never go for just roasted veg. Instead, I decided that I would make a glaze for the carrots and parsnips.
Roasted Carrots and Parsnips with honey balsamic glaze
2 lbs chopped carrots
2 lbs chopped parsnips
3 Tablespoons butter
3 Tablespoons honey
1 Tablespoon balsamic vinegar
Chop veggies into uniform size pieces. Drizzle with olive oil and salt and pepper. Roast in 400 degree oven until tender.
Melt butter, honey, and balsamic vinegar in a small sauce pan. When carrots and parsnips are tender, pour glaze over veg and then put back in oven for 5 minutes.
Serve over rice, or plain. Delicious! And my babes thought it was candy, big plus in my book!
How do you cook parsnips? Or do you not eat them? Trying to use what we have, and not waste anything, no matter how different it might be to my little family 🙂