When I was making this recipe for Thanksgiving 2011, I really had a hard time "envisioning" how feta, lemon, cherry and parsley would come together. The feta lends salt and tang, the lemon and parsley, brightness, and the cherry, tartness...all of which really helped to keep roasted carrots and parsnips, which can get heavy and muddy tasting, refreshing. I really enjoyed this as a counterpoint to all the creamy, fattiness of stuffing, gravy and green bean casserole. It's a sophisticated combination of flavors, so might not be for everybody, but I'm definitely making again for Thanksgiving next year.
Balsamic-Roasted Carrots and Parsnips
Comments and Reviews 1-2 of 2
webbiecarroll Posted: 11/29/11
momrules4 Posted: 12/12/11
This recipe was easy to make and came together quickly. The colors on the table were beautiful and the different flavors complimented each other well. I thought this was a great addition to our Thanksgiving dinner especially because it is on the "lighter" side. Perfect!!!