Balsamic-Roasted Carrots and Parsnips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (4-oz.) package feta cheese, crumbled |
1/2 cup chopped dried sweet cherries |
1/4 cup chopped fresh flat-leaf parsley |
1 teaspoon lemon zest |
1/2 teaspoon dried crushed red pepper |
4 tablespoons olive oil, divided |
1 1/2 pounds carrots |
1 1/2 pounds parsnips |
2 tablespoons light brown sugar |
3 tablespoons balsamic vinegar |
Directions:
1. Preheat oven to 400°. Toss together first 5 ingredients and 1 Tbsp. 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 Tbsp. 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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