Roasted Carrots and Parsnips with White Balsamic

Ingredients

• Rosemary

  Fresh

  1 tbsp or 2g

• Carrots

  Raw

  5 ½ cup strips or slices or 672g

• Pepper

  Spices, black

  1 tsp or 2g

• Balsamic vinegar

  2 tbsp or 32g

• Parsnips

  Raw

  7 ⅔ cup slices or 1.02kg

• Salt

  Table

  2 tsp or 12g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

Directions

1. Peel the carrots and cut them into thin strips. Wash the parsnips and cut into thin strips.
2. 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.