Roasted Carrots and Parsnips

Ingredients

Prep time 10 mins

Cook time 45 mins

Total time 55 mins

Serves: 6

•     1 bag carrots, approx. 1 lb

•     4-5 parsnips

•     3 tbsp olive oil

•     2 tbsp balsamic vinegar

•     2 cloves garlic, minced

•     1 tsp rosemary

•     1 tsp thyme

Instructions

1.     Preheat oven to 400°F.

2.     Peel the carrots and parsnips. Chop in half lengthwise, then cut each half the other way. You should get about 4-6 sticks from each half, depending on the thickness of your vegetables.*

3.     Spread out on lined baking sheet. Pour on oil, vinegar, garlic and spices. Mix so that all vegetables are coated.

4.     Bake for 45 minutes to 1 hour, until slightly burnt on the edges.