Roasted Carrots and Parsnips With White Balsamic

Recipe by evelynathens
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 10mins
SERVES: 8-10
UNITS: US

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
Advertisement

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.
Advertisement