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Roasted Carrots and Parsnips with White Balsamic

Roasted Carrots and Parsnips with White Balsamic

Ingredients

  • 2 1/4 pounds medium parsnips, trimmed, peeled, cut into 3x1/2-inch sticks
  • 1 1/2 pounds 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

Recipe Preparation

  • 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 for 15 minutes.

Nutritional Content

One serving contains: Calories (kcal) 135.2 % Calories from Fat 39.9 Fat (g) 6.0 Saturated Fat (g) 0.8 Cholesterol (mg) 0 Carbohydrates (g) 20.1 Dietary Fiber (g) 5.5 Total Sugars (g) 6.8 Net Carbs (g) 14.6 Protein (g) 1.5 Sodium (mg) 279.1Reviews Section


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