Roasted Carrots and Parsnips With White Balsamic

READY IN: 2hrs 10mins
Recipe by evelynathens

A Bon Appetit recipe, November 2010.

Top Review by JulieCooks

Served for Thanksgiving. It was a big hit although I might use a bit less salt next time.

Ingredients Nutrition

  • 2 14 lbs medium parsnips, trimmed, peeled, cut into 3x1/2-inch sticks
  • 1 12 lbs medium carrots, trimmed, peeled, cut into 3x1/2-inch sticks
  • 14 cup extra-virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon black pepper

Directions

  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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