Roasted Carrots And Parsnips With White Balsamic

• 2 1/4 lbs medium parsnips, trimmed, peeled, cut into 3x1/2-inch sticks
• 1 1/2 lbs medium carrots, trimmed, peeled, cut into 3x1/2-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

1. Preheat oven to 425u0b0F Combine parsnips and carrots on large rimmed baking sheet. Add oil and remaining ingredients; toss to coat. Spread in even layer on baking sheet. Roast until vegetables are tender and brown around edges, stirring occasionally, about 50 minutes to 1 hour. DO AHEAD Can be made 1 day ahead. Cool. Cover and chill. Let stand at room temperature 1 hour, then rewarm in 400u0b0F oven 15 minutes.

parsnips, carrots, extravirgin olive oil, white balsamic vinegar, fresh rosemary, coarse kosher salt, black pepper

Taken from www.food.com/recipe/roasted-carrots-and-parsnips-with-white-balsamic-441710 (may not work)