Options

Format:
Include:
PRINT
See more
Photo: Iain Bagwell; Styling: Amy Burke Photo by: Photo: Iain Bagwell; Styling: Amy Burke

Balsamic-Roasted Carrots and Parsnips

Southern Living NOVEMBER 2011

  • Yield: Makes 8 to 10 servings
  • Hands-on:20 Minutes
  • Total:1 Hour

Ingredients

  • 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

Preparation

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.

advertisement

Go to full version of

Balsamic-Roasted Carrots and Parsnips recipe

advertisement