Preheat oven to 425°F. Line large baking sheet with foil or spray with nonstick cooking spray.
Combine carrots, parsnips, onion, vinegar, oil, salt, and pepper in large bowl; toss to coat. Spread in single layer on prepared baking sheet.
Roast 25 minutes or until vegetables are tender, stirring occasionally.
Note: Parsnips are a pale white root vegetable similar to the carrot in shape. The parsnip, however, is broader at the top and has a smoother skin. The longer it stays in the ground, the sweeter it becomes. Choose parsnips that are firm, unblemished, and small or medium in size (about 8 inches long). Rinse and scrub parsnips with a vegetable brush to remove embedded soil. Peel parsnips with a swivel-bladed vegetable peeler or paring knife. Trim off ends and discard. For even cooking, parsnips are best chopped, cubed, sliced, or cut into strips before cooking.
Calories: 107 calories, Carbohydrates: 21 g, Protein: 2 g, Fat: 3 g, Saturated Fat: 0 g, Cholesterol: 0 mg, Sodium: 197 mg, Fiber: 5 g
Exchanges per serving: 1 Bread/Starch, 1/2 Fat, 1 Vegetable.
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