Balsamic-Roasted Carrots and Parsnips

Submitted by Lizzymommy

"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."

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 8-10

ingredients

• 1 (4 ounce) package feta cheese, crumbled
• 1⁄2 cup dried sweet cherries, chopped
• 1⁄4 cup fresh flat-leaf parsley, chopped
• 1 teaspoon lemon zest
• 1⁄2 teaspoon dry crushed red pepper
• 4 tablespoons olive oil, divided
• 1 1⁄2 lbs carrots
• 1 1⁄2 lbs parsnips
• 2 tablespoons light brown sugar
• 3 tablespoons balsamic vinegar

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.