Roasted Carrots and Parsnips with Balsamic


  • 2 1/4 pounds medium parsnips, trimmed, peeled, cut into 3 1/2-inch sticks
  • 1 1/2 pounds medium carrots, trimmed, peeled, cut into 3 ½-inch sticks
  • 1/4 c EVOO
  • 2 T Balsamic Vinegar
  • 1 T minced fresh rosemary
  • 2 tsp. kosher salt
  • 1 tsp. black pepper


  • Preheat oven to 425°F
  • Combine parsnips and carrots on a large rimmed baking sheet.
  • Add EVOO and remaining ingredients; toss to coat. Spread in even layer on baking sheet.
  • Roast in preheated oven until vegetables are tender and brown around edges, stirring occasionally, about 50 minutes to 1 hour.

F. Oliver’s Oil and Vinegar recommendations:

  • Zesty Grapefruit or Blushing Peach Balsamic Vinegar and Fresh Bright Basil EVOO
  • Classic White or Aromatic Oregano Balsamic Vinegar and Fresh Pressed Meyer Lemon EVOO
  • Lemon Bouquet Balsamic Vinegar and Extra Virgin Avocado Oil
  • Raspberry Treat Balsamic Vinegar