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 Bianco 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.