1 pound parsnips, trimmed, peeled, cut into sticks
1 pound carrots, trimmed, peeled, cut into sticks
1/4 cup extra-virgin olive oil
2 tablespoons white balsamic vinegar
1 tablespoon minced fresh rosemary
2 teaspoons coarse kosher salt
1 teaspoon black pepper
Preheat oven to 425°F. Combine parsnips and carrots on large rimmed baking sheet. Add oil and remaining ingredients; toss to coat. Spread in even layer on baking sheet. Roast until vegetables are tender and brown around edges, stirring occasionally, about 50 minutes to 1 hour. From Bon Appetit, Nov. 2010.