This is simple and pleasing to the eye and good eats…

2 1/4 pounds medium parsnips, trimmed, peeled, cut into 3 inch x 1/2 inch sticks.

1 1/2 pounds of medium carrots trimmed and peeled.  (Cut into same size as parsnips.)

Frankly, I like to choose the same size parsnips and carrots, leaving 1/2 inch tops on the carrots (nice presentation).Â

1/4 Cup extra virgin olive oil.Â

2 T White Balsalmic Vinegar

1 T Rosemary

2 tsp coarse Kosher salt

1 tsp ground black pepper

Preheat oven to 425 degrees.  Combine parsnips and carrots.  Add oil and remaining