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Balsamic Honey Glazed Carrots & Parsnips

Ingredients
  Carrots 1⁄2 Pound
  Parsnips 1⁄2 Pound
  Olive oil 3 Tablespoon
  Balsamic honey vinegar 1 1⁄2 Tablespoon
  Lemon zest 1
  Lemon 1⁄2 , juiced
  Chopped oregano 1⁄2 Tablespoon
  Crushed garlic 1 Teaspoon
  Salt 1⁄3 Teaspoon
  Pepper 1 Pinch
Directions

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.

To learn more about Honey Ridge Farms or where you can purchase their products visit, Honey Ridge Farms.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Ingredient: 
Carrot

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