top of page

Honey Balsamic Roasted Veggies

Prep Time:

5 Minutes

Cook Time:

46 minutes


6-8 servings


About the Recipe


  • 2 (12-ounce) Packages baby carrots

  • 3 parsnips, chopped

  • 3 turnips, chopped

  • 1/4 cup butter

  • 2 garlic cloves, minced

  • 1/4 teaspoon crushed red pepper flakes

  • 1/3 cup Miller Marsh Honey

  • 3 tablespoons balsamic vinrger

  • 1 teaspoon salt

  • 1/2 teaspoon coarsley ground black pepper

  • 1 teaspoon chopped fresh parsley (optional)


Step 1

Preheat oven to 425°. Grease a large, rimmed baking sheet or linr with aluminum foil.

Step 2

Place carrots, parsnips, and turnips in a single layer on the pre prepared baking sheet.If vegtables are crowded together on top of each other, use two pans and rotate half way through baking.

Step 3

In a small saucepan over medium het, melt butter. Once it has melted, add garlic and red pepper flakes;cook, stiring constantly for 1 minute. Stir in honey, balsamic vineger, salt, and black pepper.

Step 4

Drizzle all but 3 tablespoons of butter mixture over vegtables, turning untill evenly coated.

Step 5

Roast for 35-45 minutes, shaking baking sheet occasionally, untill vegtables are tender in the center and golden brown on the edges. Transfer to serving platter and drizzle with remaining remaining butter mixture, sprinkling with parsley if desired.

bottom of page