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.