Name: Roasted Carrots and Parsnips with White Balsamic
Prep time: 40 minutes
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

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Hans Gissinger

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