ROASTED CARROTS AND PARSNIPS WITH WHITE BALSAMIC

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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

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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