Ingredients
1-1/2 llbs carrots
1-1/2 llbs parsnips
2 tbsp olive oil
2 tbsp brown sugar
2 tbsp balsamic vinegar
1/2 teaspoon salt
lemon zest
handful fresh cilantro, chopped
Method
Preheat oven to 400°F.
Cut the parsnips and carrots into long strips. Make sure they are fairly similar in width to ensure even cooking.
In a bowl combine olive oil, brown sugar, balsamic vinegar and salt. Toss with vegetables.
Line 2 baking sheets with parchment and spread out the vegetables making sure they aren’t piled up on one another.
Bake until browned and tender, about 25 to 30 minutes. Stir half-way through and check occasionally.
Before serving toss with the fresh cilantro and lemon zest.
Sue Riedl