Wednesday, November 9, 2011

Balsamic Roasted Carrots and Parsnips

I found this delicious recipe on Southern Living and I had to share it with you. I made a few adjustments(of course since I cannot leave well enough alone) but this would be a great side dish for your Thanksgiving meal.

Balsamic Roasted Carrots and Parsnips
  • 1 (4-oz.) package feta cheese, crumbled
  • 1/2 cup chopped Cran-raisins  (original recipes -dried sweet cherries)
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 teaspoon lemon zest
  • 1/2 teaspoon dried crushed red pepper (I used 1/2 tea...I don't care for spicy)
  • 4 tablespoons olive oil, divided
  • 1 1/2 pounds carrots
  • 1 1/2 pounds parsnips
  • 2 tablespoons light brown sugar
  • 3 tablespoons balsamic vinegar
  • 2 tbl butter melted (my addition)
Preheat oven to 400°. Toss together first 5 ingredients and 1 Tbsp. olive oil in a small bowl.
 Cut carrots and parsnips lengthwise into long, thin strips.
Whisk together brown sugar, balsamic vinegar, and remaining 3 Tbsp. olive oil  and melted butter 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.

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