Roasted Root Vegetables with White Balsamic Glaze

Ingredients
•2 pounds medium parsnips, trimmed, peeled, cut into sticks
•1 1/2 pounds medium carrots, trimmed, peeled, cut into sticks
•1/4 cup extra-virgin olive oil
•2-3 tablespoons white balsamic vinegar
•2 sprigs fresh rosemary
•2 teaspoons coarse kosher salt
• freshly ground black pepper
 

Preparation
Preheat oven to 425°F. Combine parsnips and carrots in large pyrex baking dish or on a rimmed baking sheet. Add oil and remaining ingredients; toss to coat. Spread in even layer in the baking dish or on baking sheet. Roast until vegetables are tender and brown around edges, stirring occasionally, about 50 minutes. Thinker veggie "sticks" will cook more quickly, so check on them after 30 minutes to see how they are progressing.