Balsamic-Roasted Carrots and Parsnips

Total Time
40mins
Prep 0 mins
Cook 40 mins

For a lighter option to traditional Thanksgiving sides, try these Balsamic-Roasted Carrots and Parsnips. Light brown sugar and cherries add a bit of sweetness balanced by crushed red pepper and lemon zest.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°. Toss together first 5 ingredients and 1 tablespoons olive oil in a small bowl.
  2. Cut carrots and parsnips lengthwise into long, thin strips.
  3. Whisk together brown sugar, balsamic vinegar, and remaining 3 tablespoons olive oil in a large bowl. Toss with carrots and parsnips, and place on a lightly greased 15- x 10-inch jelly-roll pan. Sprinkle with desired amount of salt and freshly ground pepper.
  4. Bake at 400° for 40 to 45 minutes or until vegetables are tender and browned, stirring every 15 minutes. Transfer to a serving platter, and gently toss with feta cheese mixture.