Roasted Carrots and Parsnips


  • 2 ¼ pounds medium parsnips, trimmed, peeled, cut into 3 1/2-inch sticks
  • 1 ½ pounds medium carrots, trimmed, peeled, cut into 3 ½-inch sticks
  • ¼ cup Bella Oliva Basil EVOO
  • 2 tbsp Bella Oliva Grapefruit White Balsamic Vinegar
  • 1 tbsp 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.

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