Roasted Parsnips with Balsamic Vinegar and Rosemary

Instructions

1. Preheat oven to 425F. Peel parsnips and slice into 1 1/2 inch chunks. Toss parsnips, oil, salt and pepper on a large cooking sheet. Roast, turning once, for 40 minutes (or less, ahem - see photo above) Drizzle with balsamic vinegar, toss, and roast another 3 minutes or so until the balsamic begins to glaze.
2. Preheat oven to 425F.
3. Peel parsnips and slice into 1 1/2 inch chunks.
4. Toss parsnips, oil, salt and pepper on a large cooking sheet.
5. Roast, turning once, for 40 minutes (or less, ahem - see photo above)
6. Drizzle with balsamic vinegar, toss, and roast another 3 minutes or so until the balsamic begins to glaze.