Roasted Parsnips and Carrots

2 pounds carrots (1 to 1 1/2 inches in diameter), peeled,
halved lengthwise
2 pounds parsnips (1 to 1 1/2 inches in diameter), peeled,
halved lengthwise
6 tablespoons olive oil
1 1/2 tablespoons butter
1 1/2 tablespoons honey
1 teaspoon balsamic vinegar

Position 1 rack in center and 1 rack in bottom third of oven and
preheat to 400F. Line 2 rimmed baking sheets with foil. Divide
carrots and parsnips between prepared sheets. Sprinkle generously
with salt and pepper, then drizzle 3 tablespoons oil over vegetables
on each sheet; toss to coat.

Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes
longer, stir, and reverse sheets. Continue roasting until vegetables
are tender and slightly charred, about 15 minutes longer.

Melt butter in heavy small saucepan over medium heat. Stir in honey
and vinegar. Drizzle honey glaze over vegetables and serve.