- 2 1/4 pounds small parsnips, trimmed, peeled, cut lengthwise
- 1 1/2 pounds small carrots, trimmed, peeled, cut lengthwise
- 1 cooking onion, quartered
- 4 – 5 cloves of garlic, skins left on and gently crushed
- 1/4 cup Della Terra Premium Extra Virgin Olive Oil
- 2 tablespoons Della Terra Condimento Bianco Balsamic
- Several springs of fresh thyme
- 2 teaspoons coarse kosher salt
- 1 teaspoon black pepper
Preheat oven to 400 F. Combine parsnips, carrots, onion, garlic, Extra Virgin Olive Oil, Condimento Bianco White Balsamic, thyme, salt and pepper in a large bowl; toss to coat. Spread in even layer on a lined baking sheet. Roast until vegetables are tender and brown around edges, stirring occasionally.
Prep: 15 minutes
Cook: 25 - 30 minutes
Makes: 6 servings