This side dish could not be easier to prepare. The root vegetables need only a half hour in the oven to become charred on the outside and silky smooth inside. They’re finished with a glaze made with honey, butter, and balsamic vinegar. Serves 8 COST: Inexpensive PREP TIME: 20 minutes START-TO-FINISH TIME: 55 minutes 2 lb/910 g slim carrots, peeled and halved lengthwise 2 lb/910 g slim parsnips, peeled and halved lengthwise 6 tbsp/90 ml olive oil, plus 1 to 2 tbsp more as needed Kosher salt Freshly ground black pepper 1½ tbsp unsalted butter 1½ tbsp honey 1 tsp balsamic vinegar 1. Arrange one rack at center position and another at a lower position and preheat the oven to 400°F/200°C/gas 6. Line two large, rimmed baking sheets/trays with foil. 2. Divide the carrots and parsnips evenly between the pans. Drizzle the vegetables in each pan with 3 tbsp olive oil, and then stir with a wooden spoon until vegetables are coated. Add 1 to 2 tbsp more oil if needed. Season the vegetables with 1 tsp of salt and several grinds of pepper.
