Balsamic Roasted Carrots and Parsnips

I did a lot of cleaning on New Year’s Day, including my produce drawer. That’s when I found a couple of carrots and parsnips asking to be roasted for dinner. I didn’t follow an exact recipe, but I tossed the cut slices with Garlic Gold, balsamic vinegar, salt, and paprika. Then I roasted them at 400F for about 45 minutes. They were fantastic served with some chicken that I rescued from the freezer. Take a look in your refrigerator and pantry, you never know what you’ll find!

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