10 Servings 60 min Cook
1 Tbsp Rosemary
5 1/2 Cup strips or slices Carrots
1 Tsp Pepper
2 Tbsp Balsamic Vinegar
7 2/3 Cup slices Parsnips
2 Tsp Salt
1/4 Cup Olive Oil
Peel the carrots and cut them into thin strips.
Wash the parsnips and cut into thin strips.
Preheat oven to 425F.
and carrots on large rimmed baking sheet.
Add oil and remaining ingredients; toss
Spread in even layer on baking
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.
Cover and chill.
Let stand at room temperature 1 hour, then
rewarm in 400F oven 15 minutes.