How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Carrots And Parsnips With White Balsamic ?

You need 7 ingredients. The key ingredients include: 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, and more.

Is Roasted Carrots And Parsnips With White Balsamic suitable as general?

Yes, Roasted Carrots And Parsnips With White Balsamic falls under the General category and is a great choice for this type of meal.

How do I store leftover Roasted Carrots And Parsnips With White Balsamic ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Carrots And Parsnips With White Balsamic

Name: Roasted Carrots And Parsnips With White Balsamic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Try this homemade Roasted Carrots And Parsnips With White Balsamic recipe the whole family will love. Made with parsnips, carrots, extra-virgin olive oi…

This Roasted Carrots And Parsnips With White Balsamic relies on simple, everyday ingredients such as extra-virgin olive oil, white balsamic vinegar, minced fresh rosemary and coarse kosher salt. It comes together quickly and makes 4 servings, at about 209 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

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

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Quick Info

Servings
4 servings
Calories
209 kcal
Category
General

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