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
- 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
- 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.