Balsamic Roasted Carrots and Parsnips
Roasted carrots and parsnips make a delicious hearty side dish.
Servings: 6 servings
Calories: 419kcal
Equipment
Ingredients
- 1 package Feta cheese 4 oz, crumbled
- 1/2 cup Chopped dried cranberries
- 1/4 cup Fresh parsley chopped
- 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
- Kosher salt and black 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.
Nutrition
Calories: 419kcal | Carbohydrates: 48g | Protein: 9g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 34mg | Sodium: 524mg | Potassium: 890mg | Fiber: 10g | Sugar: 24g | Vitamin A: 19317IU | Vitamin C: 30mg | Calcium: 276mg | Iron: 2mg