Thanks for checking out Let's talk...Memory Books!

You're currently viewing the forum as a guest which gives you limited browsing options, why don't you take 37 seconds and Sign up. Once you do you'll be able to enjoy all the great benefits of membership like
  • Ability to interact with other Let's talk...Memory Books members
  • Create new discussions
  • Reply to existing discussions
  • Modify your profile to have a custom avatar, signature and more!
  • Too many membership perks to list! Join today for free!
  1. This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.
  2. this is just a test for the message system
    Dismiss Notice
Cookies Welcome to Let's Chat

Balsamic Parsnips & Carrots

Discussion in 'Vegetable Dishes' started by Tink, Sep 24, 2006.

  1. Tink

    Tink
    Expand Collapse
    Member

    Messages:
    205
    Likes Received:
    0
    Trophy Points:
    16
    Balsamic Parsnips & Carrots:carrot1:
    9 lg carrots
    6 lg parsnips
    1 TBS olive oil
    salt & pepper
    1/4 C balsamic vinegar
    Preheat oven to 425. Peel and cut veggies into thick, 2" long pieces. Arrange in single layer in baking dish. Drizzle with olive oil then sprinkle with salt and pepper, tossing to coat. Roast for 30 mins, turning every ten minutes. Pour vinegar evenly over veggies and roast for another 10 mins, turning at 5 minutes.
     
    #1 Tink, Sep 24, 2006
(You must log in or sign up to post here.)