Balsamic-Roasted Carrots and Parsnips

Southern Living
Balsamic-Roasted Carrots and ParsnipsRecipe
Photo: Iain Bagwell; Styling: Amy Burke
Makes 8 to 10 servings


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


Hands-on: 20 Minutes
Total: 1 Hours

1. Preheat oven to 400°. Toss together first 5 ingredients and 1 Tbsp. 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 Tbsp. 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.

Created date

October 2011