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  • 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 Pinot Noir White 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, Pinot Noir 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