Roasted Carrots and Parsnips

By Grammie926

Ingredients

• 1-1/2 llbs carrots
• 1-1/2 llbs parsnips
• 2 tbsp olive oil
• 2 tbsp brown sugar
• 2 tbsp balsamic vinegar
• 1/2 teaspoon salt
• lemon zest
• handful fresh cilantro, chopped

Preparation

Step 1

Preheat oven to 400°F.

Cut the parsnips and carrots into long strips.  Make sure they are fairly similar in width to ensure even cooking.

In a bowl combine olive oil, brown sugar, balsamic vinegar and salt.  Toss with vegetables.

Line 2 baking sheets with parchment and spread out the vegetables making sure they aren’t piled up on one another.

Bake until browned and tender, about 25 to 30 minutes.  Stir half-way through and check occasionally.Before serving toss with the fresh cilantro and lemon zest.