Honey-Roasted Carrots and Parsnips
•
450 g
Medium Carrots
, peeled, halved lengthwise
•
450 g
Parsnips
, peeled, halved lengthwise
•
6 tbsp
Extra Virgin Olive Oil
•
Kosher Salt
•
Ground Black Pepper
•
4.5 tsp
Unsalted Butter
•
4.5 tsp
Honey
•
1 tsp
Balsamic Vinegar