This simple yet elegant side dish that’s perfect for any occasion. Roasted carrots and parsnips are roasted until tender and golden brown. While they’re warm, we toss them in this sweet-tangy Chipotle Raspberry Vinaigrette made with Raspberry White Balsamic Vinegar and Chipotle Extra Virgin Olive Oil. A quick run under the broiler yields delicious and sophisticated vegetables.
Time: 1 hour
Serves 2-4Rating
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Loading...| 2 lbs parsnips, peeled and cut into thin sticks | |
| 2 lbs carrots, peeled with cut into thin sticks | |
| salt | |
| Chipotle Extra Virgin Olive Oil | |
| Garlic Maple Blend | |
| Chipotle Raspberry Vinaigrette |
| 1. | Preheat oven to 425°F. Combine parsnips and carrots on large rimmed baking sheet. Drizzle with Chipotle Extra Virgin Olive OIl and toss to coat. Season with Garlic Maple Rub and toss to fully coat on all sides. Season with salt. |
| 2. | Roast until vegetables are tender and brown around edges, stirring occasionally, about 30-35 mins. |
| 3. | Remove from the oven and turn on the broiler. Carefully toss the carrots and parsnips with the Chipotle Raspberry Vinaigrette. Spread evenly on the pan and run under the broiler for about 5 mins or until golden brown. |
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