10 Servings 60 min Cook

Ingredients

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

Directions

Peel the carrots and cut them into thin strips.

Wash the parsnips and cut into thin strips.

Preheat oven to 425F.

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 400F oven 15 minutes.