Rating: 3.5 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Recipe by Southern Living November 2011

Gallery

Credit: Iain Bagwell; Styling: Amy Burke

Recipe Summary test

hands-on:
20 mins
total:
1 hr
Yield:
Makes 8 to 10 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Toss together first 5 ingredients and 1 Tbsp. olive oil in a small bowl.

    Advertisement
  • Cut carrots and parsnips lengthwise into long, thin strips.

  • 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.

  • 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