Roasted Carrots and Parsnips With White Balsamic

Name: Roasted Carrots and Parsnips With White Balsamic
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 8-10 serving(s)
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

Submitted by evelynathens

"A Bon Appetit recipe, November 2010."

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Ready In:: 2hrs 10mins
Ingredients:: 7
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

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.