Balsamic Roasted Carrots and Parsnips

Vegetables are essential to a well-balanced diet, but don’t you sometimes get sick of the same old, same old? I know I do. But, you can’t forgo the veggies, as they help to fight and prevent cancer, give us nutrients and vitamins, and are essential for good health. This is one reason I love to roast them. It brings out the natural flavors in a great way.

The inspiration recipe comes from here.  But I put my own stamp on it by adding some pine nuts (yum), some extra citrus zest, and using dried cranberries instead of cherries, as it is a Thanksgiving side after all.

Balsamic Roasted Carrots and Parsnips

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Ingredients

• 1 4-oz. package feta cheese, crumbled
• 1/2 cup chopped dried cranberries
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon lemon zest
• 1/2 teaspoon orange zest
• 1/2 teaspoon lime zest
• 1/2 teaspoon dried crushed red pepper
• 1/3 cup pinenuts optional
• 4 tablespoons olive oil divided
• 1 1/2 pounds carrots
• 1 1/2 pounds parsnips
• 2 tablespoons brown sugar
• 3 tablespoons balsamic vinegar
• salt and pepper to taste

Instructions

• Preheat oven to 400°.
• Toss 1 Tbsp. olive oil, feta, cranberries, parsley, lemon, orange, and lime zest and crushed red peppers together.
• Cut carrots and parsnips into sticks.
• Whisk brown sugar, balsamic vinegar, and remaining 3 Tbsp. olive oil together in a large bowl.
• Toss with carrots and parsnips and pinenuts
• Put in lightly greased jelly roll pan.
• Sprinkle with salt and pepper to taste.
• Bake at 400° for 40 to 45 minutes or until vegetables are tender and browned, stirring every 15 minutes.
• Toss with cheese mixture and serve hot.

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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