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Roasted Root Vegetables with White Balsamic Glaze

2 pounds medium parsnips, trimmed, peeled, and cut into sticks
1 1/2 pounds medium carrots, trimmed, peeled, and 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

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. Thicker veggie "sticks" will cook more quickly, so check on them after 30 minutes to see how they are progressing.