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Balsamic roasted vegetables Add to ...





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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


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.


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