Roast Carrots & Parsnips Tossed in Onion Balsamic Marmalata

A featured Wine Club recipe for Mission Estate Winery.
Roast Carrots & Parsnips Tossed in Onion Balsamic Marmalata


A firm favorite in our household and amongst our friends. It is designed to be fairly quick and easy to prepare and have the special addition of the Wild Country Onion Balsamic Marmalata! Absolutely delicious and a perfect side dish to any meal. Pair it with the Mission Estate 2014 Reserve Sauvignon Blanc.

Yield: 4
Prep Time: 15 Minutes
Cook Time: 30 Minutes


• 4 medium sized carrots, peeled and cut in half
• 4 medium sized parsnips, peeled and cut in half
• Olive oil
• Wild Country Onion Balsamic Marmalata (See our Adventure Package: New Zealand!)


In a large roasted 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 350°F 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.

Recipe provided by Wild Country Fine Foods - located in New Zealand and is a featured artisan company in our New Zealand Adventure Package.