Roasted Parsnips and Carrots

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By Todd Johnson

Story Published: Mar 31, 2008 at 12:11 PM PST

Story Updated: Mar 31, 2008 at 12:11 PM PST

Ingredients

1 lb. parsnips

1 lb. carrots

6 Tbl. butter

3 Tbl. brown sugar

4 Tbl. sherry vinegar

1 Tbl. thyme

1 Tbl. rosemary

Salt and pepper to taste

Directions

Peel parsnips and carrots. Cut the parsnips into 2" pieces. Cut the carrots in half and slice into 1" pieces. The carrots need to be smaller because they take longer to cook.

Melt the butter in a shallow baking dish. Stir in the brown sugar and sherry vinegar. Add parsnips and carrots. Coat the vegetables with the liquid. Bake at 375 degrees for 20 minutes.

Remove from oven. Add rosemary and thyme. Season with salt and pepper. Bake for another 10 minutes until the vegetables are fork tender. Serves 4.

Recipe from Alex Nemeth, Woodmark Hotel

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