Roasted Carrots and Parsnips With White Balsamic

A Bon Appetit recipe, November 2010.

• Ready In: 2 hrs 10 mins
• Serves: 8-10

Ingredients

• 2 1⁄4 lbs  medium parsnips, trimmed, peeled, cut into 3x1/2-inch sticks
• 1 1⁄2 lbs  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

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.