Contributed by (Adapted from www.epicurious.com)

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Ingredients

2 lbs Carrots, peeled, halved lengthwise
2 lbs Parsnips, peeled, halved lengthwise
6 Tbs Olive oil
1 1/2 Tbs Butter
1 1/2 Tbs Honey
1 tsp Balsamic vinegar

Instructions

Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Divide carrots and parsnips between two prepared baking 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. Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.

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