Balsamic-Roasted Carrots and Parsnips

Name: Balsamic-Roasted Carrots and Parsnips
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Global
Ingredients: 3 Tbsps balsamic vinegar; 680 grams carrots; 113 grams package feta cheese, crumbled; 59 milliliters chopped fresh flat-leaf parsley; 1 teaspoon lemon zest; 2 Tbsps light brown sugar; 4 Tbsps olive oil, divided; 680 grams parsnips; 1 teaspoons dried crushed red pepper; 118 milliliters chopped dried sweet cherries

You can never have too many side dish recipes, so give Balsamic-Roasted Carrots and Parsnips a try. This recipe makes 10 servings with 177 calories, 3g of protein, and 8g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour. It is a good option if you're following a gluten free and vegetarian diet. Head to the store and pick up cherries, carrots, feta cheese, and a few other things to make it today.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Toss together first 5 ingredients and 1 Tbsp. olive oil in a small bowl.

Ingredients you will need

Olive Oil

Equipment you will use

Bowl

Cut carrots and parsnips lengthwise into long, thin strips.

Ingredients you will need

Parsnip

Carrot

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.

Ingredients you will need

Balsamic Vinegar