Name: Roasted Carrots And Parsnips With White Balsamic
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

Roasted Carrots And Parsnips With White Balsamic – a delicious recipe with parsnips, carrots, extra-virgin olive oil, white balsamic vinegar, fresh rosemary, coarse kosher salt. Easy to follow and perfect for any occasion.

Servings: 4 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

Quick Info

Servings
4 servings
Category
General

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Roasted Carrots And Parsnips With White Balsamic

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