Ingredients for Roasted Carrots And Parsnips With White Balsamic
- 1 pound parsnips, peeled and chopped into 1-inch pieces
- 1 pound carrots, peeled and chopped into 1-inch pieces
- Olive Oil
- White Balsamic Vinegar
- Fresh Rosemary
- Kosher Salt
- Black Pepper
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How to Make Roasted Carrots And Parsnips With White Balsamic
- Preheat oven to 425°F (220°C).
- Wash and peel 1 pound of carrots and 1 pound of parsnips. Chop into 1-inch pieces.
- In a large bowl, toss the carrots and parsnips with 2 tablespoons of olive oil, 1 tablespoon of white balsamic vinegar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Spread the vegetables in a single layer on a large rimmed baking sheet.
- Roast for 50-60 minutes, stirring halfway through, until the vegetables are tender and caramelized around the edges.
- (Optional) For make-ahead: Cool completely, cover, and chill for up to 1 day. Before serving, let stand at room temperature for 1 hour, then reheat in a 400°F (200°C) oven for 15 minutes.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
40g
Fat
5g
Carbs
10g
