Thanksgiving Parsnips and Carrots

Thanksgiving Parsnips and Carrots
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  1. 1 (4-oz.) package feta cheese, crumbled
  2. 1/2 cup chopped dried sweet cherries
  3. 1/4 cup chopped fresh flat-leaf parsley
  4. 1 teaspoon lemon zest
  5. 1/2 teaspoon dried crushed red pepper
  6. 4 tablespoons olive oil, divided
  7. 1 1/2 pounds carrots
  8. 1 1/2 pounds parsnips
  9. 2 tablespoons light brown sugar
  10. 3 tablespoons balsamic vinegar
  1. 1. Preheat oven to 400°. Toss together first 5 ingredients and 1 Tbsp. olive oil in a small bowl.
  2. 2. Cut carrots and parsnips lengthwise into long, thin strips.
  3. 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. 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.
Tracie's Community Farm, LLC

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