Side Dishes
Roasted Carrots And Parsnips With White Balsamic
Ingredients:
2 1/4 pounds medium parsnips, trimmed, peeled, cut into sticks
1 1/2 pounds medium carrots, trimmed, peeled, cut into sticks
1/4 cup EVOO
2 tablespoons Premium White Balsamic Vinegar
1 tablespoon minced fresh rosemary
2 teaspoons coarse kosher salt
1 teaspoon black pepper
Directions
Preheat oven to 400 F. Combine parsnips and carrots on baking sheet lined with parchment paper. Add remaining ingredients; toss to coat. Spread in even layer on baking sheet. Roast until vegetables are tender and brown around edges, stirring occasionally.
Serve with aioli or on its own.
Products Used
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Premium Extra Virgin Olive Oil
Price range: $19.00 through $42.00Price range: $19.00 through $42.00Select options This product has multiple variants. The options may be chosen on the product page
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Bianco White Balsamic
Price range: $19.00 through $42.00Price range: $19.00 through $42.00Select options This product has multiple variants. The options may be chosen on the product page
