Roasted Carrots and Parsnips with White Balsamic |
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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 8 |
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The technique: Roasting is as basic as baking something uncovered, but this simple process does something magical to vegetables.The payoff: Roasting caramelizes the sugars and creates veggies that are browned on the outside and tender on the inside. Ingredients:
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 |
Directions:
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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