Parsnips & Carots Roasted with White Balsamic

By contessawannabe

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.