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Side Dishes

Roasted Carrots And Parsnips With White Balsamic

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


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.

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