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.