Honey-Glazed Roasted Carrots and Parsnips

Ingredients

• 2 pounds carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
• 2 pounds parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
• 6 tablespoons olive oil

• 1 1/2 tablespoons butter
• 1 1/2 tablespoons honey
• 1 teaspoon balsamic vinegar

Preparation

Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.

Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)