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Roasted Carrots and Parsnips with a Balsamic Glaze

April 20, 2011

This is a simple side, that turns into a meal when served with barley and garnished with walnuts or blue cheese. AAM really liked this one.

Roasted Carrots and Parsnips with a Balsamic Glaze

  • 1 lb, peeled and sliced
  • 1 lb carrots peeled and sliced
  • 5 Tb  melted butter (or vegan substitute)
  • 3 Tb brown sugar
  • 2 Tb  balsamic vinegar
  • Salt
  • Pepper
  • 3-4 Tb fresh thyme

1. Preheat the oven to 425

2. In a saucepan, heat up the brown sugar, butter, and balsamic vinegar. Heat and stir the sugar in (this makes your glaze). When the sugar has melted, remove from heat.

3. Next, toss the glaze with the veggies and optional walnuts. Add salt and pepper. Place on a roasting dish and roast.

4. Bake for 15 minutes, then toss around the veggies. Add the thyme. Then heat again for another 15 minutes. Serve alone or with a cup of cooked barley.

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One Comment leave one →
  1. April 20, 2011 5:11 pm

    Great recipe I love balsamic on carrots.

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