4 medium sized carrots, peeled and cut in half
4 medium sized parsnips, peeled and cut in half
Wild Country Onion Balsamic Marmalata
In a large roasting dish, place the carrot and parsnip pieces. Toss the vegetables in a little of the olive oil so they have a light sheen. Roast in the oven at 180C for 30 minutes or until just softened. Test with a fork. Before serving, toss a tablespoon or two of the Onion Balsamic Marmalata through the vegetables.