Roasted Carrots and Parsnips with White Balsamic Recipe

Roasted Carrots and Parsnips with White Balsamic Recipe

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