Carrots And Parsnips Roasted In Balsamic Vinegar

Carrots and Parsnips Roasted in Balsamic Vinegar


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Two fabulous root vegetables are put together for their similar qualities and delicious flavors. The dish is roasted to a slow perfect in balsamic vinegar, tossed with a light oil finishing, and a perfect side dish to any dinner.

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

4-5 servings


  • 1 ½ lb. carrots, peeled
  • 1 ½ lb. parsnips, peeled
  • 2 T. brown sugar
  • 3 T. balsamic vinegar
  • 3 T. olive oil
  • 1 tsp. salt
  • 1 tsp. pepper

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Preheat oven to 400 degrees and line a baking sheet with aluminum foil. Slice carrots and parsnips into long strips pour onto the baking sheet. In a bowl whisk together brown sugar, vinegar, and oil then pour it over the vegetables. Toss the carrots and parsnips in to mixture to make sure all get coated. Bake for 45 minutes, stirring every 15, and when done serve immediately.

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