Roasted Carrots and Parsnips with White Balsamic

This is simple and pleasing to the eye and good eats…

2 1/4 pounds medium parsnips, trimmed, peeled, cut into 3 inch x 1/2 inch sticks.

1 1/2 pounds of medium carrots trimmed and peeled.  (Cut into same size as parsnips.)

Frankly, I like to choose the same size parsnips and carrots, leaving 1/2 inch tops on the carrots (nice presentation). 

1/4 Cup extra virgin olive oil. 

2 T White Balsalmic Vinegar

1 T Rosemary

2 tsp coarse Kosher salt

1 tsp ground black pepper

Preheat oven to 425 degrees.  Combine parsnips and carrots.  Add oil and remaining ingredients; toss to coat. Spread in even layer on baking sheet.   Roast until tender 50-60 minutes.

Do ahead up to 1 day, refrigerate.  Let stand at room temperature for 1 hour, then warm in 400 degree oven for 15 minutes.

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