Description
Roasted to golden perfection and kissed with sweet honey and fresh tarragon, these parsnips and carrots steal the spotlight at any table. One bite and you will never call root vegetables boring again.
Ingredients
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1 lb. parsnips, peeled and cut into 2-inch batons
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1 lb. carrots, peeled and cut into 2-inch batons
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2 tbsp. extra-virgin olive oil
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2 tbsp. raw honey
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1 tbsp. fresh lemon juice
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1 tbsp. fresh tarragon, finely chopped
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1/2 tsp. kosher salt
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1/4 tsp. freshly ground black pepper
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1 small garlic clove, minced
Instructions
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Preheat oven to 400°F and line a baking sheet with parchment paper.
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Toss parsnips and carrots with olive oil, salt, and pepper in a large bowl.
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Spread vegetables in a single layer on the baking sheet.
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Roast for 20 minutes, flipping halfway through.
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Whisk honey, lemon juice, garlic, and tarragon in a small bowl.
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Drizzle honey mixture over vegetables and toss gently on the pan.
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Roast an additional 10 to 15 minutes until caramelized and fork-tender.
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Remove from oven, rest for 5 minutes, and garnish with extra tarragon before serving
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Cuisine: American