3 sprigs rosemary
3 cloves garlic, minced
2 tablespoons olive oil
Salt & pepper to taste
1½ tablespoons butter
2 tablespoons balsamic vinegar
Preheat the oven to 400°F (200°C). Cut the carrots and parsnips in half lengthwise.
On a baking sheet, drizzle the carrots and parsnips with olive oil and season with salt and pepper to taste. Scatter fresh rosemary sprigs over the vegetables.
Roast the vegetables in the preheated oven for 30 minutes, tossing them halfway through. The goal is a golden-brown and tender result.
In a pan over medium heat, melt butter. Add minced garlic to the pan and sauté briefly until aromatic. Pour in balsamic vinegar and let it simmer until the mixture thickens slightly. This usually takes a few minutes.
Drizzle the balsamic glaze over the roasted carrots and parsnips. Toss the vegetables to ensure they are evenly coated with the glaze and serve immediately as a flavorful and aromatic side dish.
- To ensure even cooking, aim for uniform slices when cutting the carrots and parsnips. This not only enhances the dish's presentation but also ensures all the veggies roast consistently.
- Opt for fresh rosemary sprigs rather than dried for a burst of aromatic flavor. The fresh herb infuses the vegetables with a delightful fragrance and taste that elevates the overall dish.
- To prevent burning and achieve uniform caramelization, flip the carrots and parsnips halfway through the roasting time.
- Use the Baking Sheets in the Larder & Vine Bakeware Set for even baking and easy clean up.