Roasted Carrots & Parsnips with Cider Vinaigrette

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Roasted Carrots & Parsnips with Cider Vinaigrette

Prep: 35 minutes
Roast: 50 minutes • Serves: 8

2 bags (16 ounces each) carrots, peeled, cut lengthwise in half, then diagonally into 1-inch pieces
2 bags (16 ounces each) parsnips, peeled, cut lengthwise in half or quarters for larger ends, then diagonally into 1-inch pieces
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons apple cider vinegar
2 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh chives
1 teaspoon balsamic vinegar
1 teaspoon honey mustard

1.Position 2 oven racks to upper and lower positions; preheat oven to 350°. In large bowl, toss carrots, parsnips, 2 tablespoons oil, salt and pepper; spread in single layer on 2 rimmed baking pans. Roast carrots and parsnips 50 minutes or until tender, rotating pans between upper and lower oven racks halfway through roasting.

2.In large serving bowl, whisk cider vinegar, tarragon, chives, balsamic vinegar and honey mustard; whisking constantly, slowly drizzle in remaining 6 tablespoons oil to emulsify. Makes about 2/3 cup vinaigrette.

3.Transfer carrots and parsnips to bowl with vinaigrette; toss to coat. Makes about 6 cups.

Approximate nutritional values per serving (3/4 cup):
225 Calories, 14g Fat (2g Saturated), 0mg Cholesterol, 223mg Sodium,
25g Carbohydrates, 7g Fiber, 9g Sugars, 0g Added Sugars, 2g Protein

Chef Tip:
Cutting carrots and parsnips into equal size pieces and spreading in a single layer on baking pan helps ensure even cooking and browning.

Smart Swaps:
Both carrots and parsnips are rich in fiber and potassium, which support heart health and digestion.