Ingredients and Weight: - 1 pound carrots, peeled and halved lengthwise - 1 pound parsnips, peeled and halved lengthwise - 1/2 cup unsalted butter - 1/4 cup honey - 1 tablespoon Dijon mustard - 2 teaspoons fresh chives, chopped - Salt and black pepper to taste
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Difficulty Level: 2
Preparation Method Steps: 1. Preheat oven to 450°F (230°C). 2. In a large bowl, toss carrots and parsnips with melted butter. 3. Spread vegetables on a baking sheet and roast for 15 minutes, or until starting to brown. 4. In a small bowl, whisk together honey, Dijon mustard, chives, salt, and pepper. 5. Remove vegetables from oven, brush with honey glaze, and roast for another 15 minutes, or until glazed and tender.
Nutritional Information: - Calories: 180 - Fat: 10g - Carbohydrates: 20g - Protein: 2g
Dish Characteristics: - Sweet and savory - Colorful and visually appealing - Healthy and flavorful - Perfect for special occasions or everyday meals
User Comments: - "These glazed carrots and parsnips were a huge hit at my Thanksgiving dinner!" - "The glaze is the perfect balance of sweet and tangy." - "The chives add a nice touch of freshness." - "I've made this dish several times now, and it's always a crowd-pleaser." - "The carrots and parsnips were roasted to perfection."
Special Precautions and Tips: - Use fresh, high-quality carrots and parsnips for best results. - Do not overcrowd the baking sheet, as this will prevent the vegetables from roasting evenly. - Keep an eye on the vegetables during roasting to prevent burning. - Let the glazed vegetables rest for a few minutes before serving to allow the glaze to set.