Prep: 15 minutes

Cook: 25 - 30 minutes

Makes: 6 servings

2 1/4 pounds small parsnips, trimmed, peeled, cut lengthwise
1 1/2 pounds small carrots, trimmed, peeled, cut lengthwise
1 cooking onion, quartered
4 – 5 cloves of garlic, skins left on and gently crushed
1/4 cup Extra Virgin Olive Oil
2 tablespoons Condimento Bianco White Balsamic
Several springs of fresh thyme
2 teaspoons coarse kosher salt
1 teaspoon black pepper
Truffle Aioli

Preheat oven to 400 F. Combine parsnips, carrots, onion, garlic, Extra Virgin Olive Oil, Condimento Bianco White Balsamic, thyme, salt and pepper in a large bowl; toss to coat. Spread in even layer on a lined baking sheet. Roast until vegetables are tender and brown around edges, stirring occasionally.

Serve with Truffle Aioli, or on its own.