Balsamic Honey Glazed Carrots & Parsnips
|Olive oil||3 Tablespoon|
|Balsamic honey vinegar||1 1⁄2 Tablespoon|
|Lemon||1⁄2 , juiced|
|Chopped oregano||1⁄2 Tablespoon|
|Crushed garlic||1 Teaspoon|
Peel and cut the carrots and parsnips into uniform pieces. Place in a pot with cold water and heat slowly, never boiling, until desired tenderness is achieved. In a bowl mix the remaining ingredients. Drain and cool the carrots and parsnips, pour the marinade over the cooked carrots and parsnips.
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