Hans Gissinger
Recipe information
Total Time
1 minutes
Yield
8 to 10 Servings
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
1
teaspoon black pepper
Need to make a substitution?
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.
Nutrition Per Serving
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) 279.1