Balsamic Roasted Carrots and Parsnips
Roasted carrots and parsnips make a delicious hearty side dish.
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.