ROASTED CARROTS AND PARSNIPS WITH WHITE BALSAMIC

facebook share image   twitter share image   pinterest share image   E-Mail share image



Roasted Carrots and Parsnips with White Balsamic image

Provided by Diane Morgan

Categories     Side     Roast     Christmas     Thanksgiving     Vegetarian     Low Cal     High Fiber     Vinegar     Carrot     Parsnip     Fall     Healthy     Low Cholesterol     Vegan     Christmas Eve     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 7

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

Steps:

  • 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.

Nad Agyei
[email protected]

This recipe is a keeper! I'll definitely be making it again.


Nayem mojumdar Nayem mojumdar
[email protected]

I'm going to try this recipe next time I have carrots and parsnips on hand.


md kajo
[email protected]

These roasted carrots and parsnips are a great way to add some color to your plate.


Angle Khan
[email protected]

I love the combination of carrots and parsnips in this recipe. They're both sweet and savory, and they pair perfectly with the white balsamic vinegar.


Ben Dendy
[email protected]

These roasted carrots and parsnips are a delicious and healthy side dish that can be enjoyed by people of all ages.


Sarju Ali
[email protected]

I've made this recipe several times and it's always a hit. It's a great way to use up leftover carrots and parsnips.


Myra Oates
[email protected]

These roasted carrots and parsnips are a great way to get your kids to eat their vegetables.


Ronan Carlin
[email protected]

I'm not a big fan of carrots, but I really enjoyed these roasted carrots and parsnips. The white balsamic vinegar really makes them special.


Mina Khadka
[email protected]

These roasted carrots and parsnips are the perfect side dish for a holiday dinner. They're elegant and delicious.


Abran Hamza
[email protected]

I love how simple this recipe is. Just a few ingredients and you have a delicious and healthy side dish.


5auce boii
[email protected]

These roasted carrots and parsnips are so easy to make and they're always a crowd-pleaser.


Addy Griffith
[email protected]

I made these roasted carrots and parsnips for dinner last night and they were a hit! The white balsamic vinegar adds a nice tangy flavor that really brightens up the vegetables.


Bhai Ali
[email protected]

TheseRoasted carrots and parsnips are a delicious and easy side dish. They're perfect for a weeknight meal or a holiday dinner.


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #side-dishes     #vegetables     #easy     #dinner-party     #holiday-event     #christmas     #new-years     #thanksgiving     #carrots     #3-steps-or-less     #4-hours-or-less