Balsamic-Roasted Carrots and Parsnips |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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For a lighter option to traditional Thanksgiving sides, try these Balsamic-Roasted Carrots and Parsnips. Light brown sugar and cherries add a bit of sweetness balanced by crushed red pepper and lemon zest. Ingredients:
1 (4 ounce) package feta cheese, crumbled |
1/2 cup dried sweet cherries, chopped |
1/4 cup fresh flat-leaf parsley, chopped |
1 teaspoon lemon zest |
1/2 teaspoon dry crushed red pepper |
4 tablespoons olive oil, divided |
1 1/2 lbs carrots |
1 1/2 lbs parsnips |
2 tablespoons light brown sugar |
3 tablespoons balsamic vinegar |
Directions:
1. Preheat oven to 400°. Toss together first 5 ingredients and 1 tablespoons olive oil in a small bowl.
2. Cut carrots and parsnips lengthwise into long, thin strips.
3. Whisk together brown sugar, balsamic vinegar, and remaining 3 tablespoons olive oil in a large bowl. Toss with carrots and parsnips, and place on a lightly greased 15- x 10-inch jelly-roll pan. Sprinkle with desired amount of salt and freshly ground pepper.
4. Bake at 400° for 40 to 45 minutes or until vegetables are tender and browned, stirring every 15 minutes. Transfer to a serving platter, and gently toss with feta cheese mixture.
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