Parsnips & Carots Roasted with White Balsamic
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4/5
(1 Votes)
Ingredients
- 2 1/4 pounds medium parsnips, trimmed, peeled, cut into 3x1/2-inch sticks
- 1 1/2 pounds medium carrots, trimmed, peeled, cut into 3x1/2-inch 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
Details
Servings 8
Adapted from bonappetit.com
Preparation
Step 1
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. DO AHEAD Can be made 1 day ahead. Cool. Cover and chill. Let stand at room temperature 1 hour, then rewarm in 400°F oven 15 minutes.
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