ROASTED CARROTS AND PARSNIPS WITH WHITE BALSAMIC

Roasted Carrots and Parsnips With White Balsamic image

Make and share this Roasted Carrots and Parsnips With White Balsamic recipe from Food.com.

Provided by evelynathens

Categories Vegetable

Time 2h10m

Yield 8-10 serving(s)

Number Of Ingredients 7

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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

Steps:

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.

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