| 1 1 |
lb lb |
carrots parsnips, cored |
cut into 3 1/2 x 1/2 in sticks, put into large skillet |
| 2 1/4 |
T t |
olive oil salt |
drizzle over above and mix up; roast 25-30 min at 425 deg F |
| 2 |
T |
balsamic vinegar |
drizzle over, mix, roast 'til evaporated |
| |||