Roasted Carrots and Parsnips with Honey and Balsamic

2 carrots, peeled and cut into spears
2 parsnips, peeled and cut into spears
2 t. OLIVE MILL olive oil, such as picual
Salt and pepper to taste
2 t. butter
2 t. honey
½ t. OLIVE MILL White Balsamic

Preheat oven to 400.  Coat a dish with olive oil.  Peel and slice the carrots and parsnips into spears.  Place in dish and drizzle with oil.  Season with salt and pepper.  Place in oven and roast 20-25 minutes, stirring occasionally, until crisp-tender.  Place the butter, honey and balsamic into a small sauce pan and cook over low heat until melted and well combined.  Drizzle the sauce over the vegetables and toss to coat evenly.  Serve immediately.

White Balsamic Vinegar

Our light golden balsamic vinegar has the perfect balance between sweet and tart.

Spanish Picual Extra Virgin...

Style:  Robust - This ORGANIC extra virgin olive oil from Peru is a big boy on our olive oil bar!  Very flavorful and robust with huge fruit flavor, with just a small amount of bitterness and a bit of peppery finish. This great...