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Roasted Carrots and Parsnips with White Balsamic
- 2 1/4 pounds medium parsnips, trimmed, peeled, cut into 3 x 1/2-inch sticks
- 1 1/2 pounds medium carrots, trimmed, peeled, cut into 3 x 1/2-inch sticks
- 1/4 cup extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 tablespoon minced fresh rosemary
- 2 teaspoons coarse kosher salt
- 1 teaspoon black pepper
Directions:View on Epicurious
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