You get the perfect tenderness and caramelization by roasting the carrots and parsnips instead of boiling them. And don’t worry about the clean up, because it’s an absolute breeze with ceramic baking sheet pans from the 8 piece bakeware set from Larder and Vine.

Nobody enjoys scrubbing stubborn grease and residue, especially during the holiday season when you’re cooking and baking up a storm. The post feast cleanup is almost as easy as this recipe, and your roasted carrots and parsnips effortlessly slide off the sheet.

And the best part is that the entire set is non toxic, FDA compliant, and free of PFAS, PFOS, PTFE, and heavy metals so you can truly trust your kitchen tools. Use my code ‘breakthru’ for a 20% discount on your entire order when you order from the Larder and Vine website.

Ingredients for rosemary balsamic carrots and parsnips

Grab seasonal carrots, parsnips, and a handful of pantry staples for the best vegetable side dish!

  • Carrots
  • Parsnips
  • Rosemary
  • Garlic
  • Olive oil
  • Salt
  • Pepper
  • Butter
  • Balsamic vinegar

How to make rosemary balsamic carrots and parsnips

  1. Prepare the vegetables. 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.
  2. Roast in the oven. Roast the vegetables in the preheated oven for 30 minutes, tossing them halfway through. The goal is a golden-brown and tender result.
  3. Prepare the balsamic glaze. In a pan over medium heat, melt butter and 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.
  4. Combine and serve. 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.

When making a sheet pan recipe like this one, I like to serve it right from the pan. The trivets from Larder and Vine even match my pan, and it really is a combo worth showing off. The thick silicone limits the heat transfer and is suitable for heat up to 450°, so I like to use these for recipes like this one where I am roasting at a high temperature.

Recipe tips & tricks

Can I use dried rosemary instead of fresh?

Yes, you can substitute dried rosemary for fresh. However, since dried herbs are more potent, use about one-third to one-half of the amount of fresh rosemary called for in the recipe.

What should I do if my vegetables are taking longer to roast?

If your vegetables are still not tender after the suggested roasting time, you can cover them with foil and continue roasting, checking every 5 minutes until they reach the desired tenderness.

Is there a substitute for balsamic vinegar in the glaze?

Yes, honey can be a delightful sweet substitute for balsamic vinegar. Adjust the quantity to your sweetness preference and enjoy a different flavor profile.

Rosemary Balsamic Carrots and Parsnips

Rosemary Balsamic Carrots and Parsnips Recipe

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Elevate your vegetable game with these rosemary balsamic carrots and parsnips. The dynamic duo of flavors, enhanced by a balsamic glaze, creates a side dish that's as delicious as it is simple.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Servings 4 servings

Equipment

Ingredients
  

  • 4 carrots
  • 4 parsnips
  • 3 sprigs rosemary
  • 3 cloves garlic
  • 2 tbsp olive oil
  • Salt
  • Pepper
  • 1 ½ tbsp butter
  • 2 tbsp balsamic vinegar

Instructions
 

  • 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.

Notes

  • 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.
Did you make this recipe?Leave a comment and recipe rating below and tag @breakthrukitchen on instagram!

For more recipes using the Larder and Vine 8 piece ceramic bakeware set, check out my maple walnut cinnamon rolls and my savory sweet potato casserole!