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Honey Braised Carrots
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Balsamic Roasted Carrots and Parsnips

Roasted carrots and parsnips make a delicious hearty side dish.
Prep Time6 mins
Cook Time45 mins
Total Time51 mins
Course: Side Dish
Cuisine: American
Keyword: Carrots and Parsnips, roasted vegetables


  • 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.