1/4-cup honey //-->, VEGETABLE Line 2 rimmed baking sheets with foil. Cooking time will depend on the size and thickness of your carrots, so be sure to keep an eye on them! | Gluten Free Melt butter in a medium skillet over medium-high heat. 12-shallots, peeled google_ad_width = 468; I love tending to my veggie garden and eating peanut butter from the jar. 1/3-cup balsamic vinegar or lemon juice Sprinkle with parsley If carrots and parsnips arn`t sweet you can add more honey. Notify me of follow-up comments by email. Remove from the oven and add the honey and sesame seeds and again toss to coat the vegetables. 1-cup water In a sauté pan, melt butter over medium-low heat. Cover; cook 5 minutes over medium heat Dice the shallots nice and small. Add a dash of chili pepper flakes on top of the roasted and glazed carrots to add just a bit of heat. I also now fry the carrots on the stove top, instead of half frying and half baking, as the original recipe says to do. 2-tbsp vegetable oil In a roasting tin, toss the Chantenay carrots and shallots in the olive oil to coat them and roast in the oven for 10 minutes. Preheat oven to 450 degrees, with rack in middle. | Side Dishes | Soup And so it became soy and honey glazed carrots. google_color_text = "000000"; Bake the honey glazed parsnips for 25 minutes at 180-200°c till they are brown and crispy. | Slow I'm Maresa! Divide In fact, we cooked them so much at one point that we got sick of them! Carrots, turnips, radishes, etc! google_ad_channel ="7132816900"; Preparation. google_color_link = "FF0000"; //-->, ,