Roasted Carrots and Parsnips with White Balsamic Vinegar

By December 7, 2011Uncategorized

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.


Author Terra

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