Caramelized at the edges, carrots and parsnips go back into the oven for three minutes with a drizzle of Granhota’s Réserve Vinegar, aged three years in oak, whose licorice and aged rum notes and gentle sweetness turn into a glaze.
Serves 4 · 40 min
- Heat the oven to 400°F (200°C) and cut 1 lb (450 g) carrots and 1 lb (450 g) parsnips into sticks.
- Toss with 2 tbsp olive oil, 1 tbsp honey, salt and pepper, and roast for 25 to 30 minutes, until tender and caramelized.
- Drizzle with 2 tbsp of the Réserve vinegar, toss and return to the oven for 3 minutes to glaze.
- Serve sprinkled with chopped parsley, alongside a roast or on their own.
The star of this recipe: Réserve Vinegar, by Granhota.
