If you have never had parsnips , I think you are in for a treat with this recipe . Parsnips are a very underrated vegetable . They are a root vegetable and part of the carrot family but not quite as sweet . Parsnips have a mild , earthy flavor and look like a white carrot . This dish is very good and will also add a splash of color to your plate .
Balsamic-Roasted Carrots & Parsnips
INGREDIENTS
• 1 ( 4-ounce ) package feta cheese , crumbled
• 1 / 2 cup chopped dried sweet cherries
• 1 / 4 cup chopped fresh , flat-leaf parsley
• 1 tsp . lemon zest
• 1 / 2 tsp . dried crushed red pepper
• 4 Tbsp . olive oil , divided
• 1 and 1 / 2 pounds carrots
• 1 and 1 / 2 pounds parsnips
• 2 Tbsp . light brown sugar
• 3 Tbsp . balsamic vinegar
INSTRUCTIONS Heat oven to 400 degrees . Cut carrots and parsnips lengthwise into long , thin strips .
Mix first five ingredients and one tablespoon olive oil . Set aside until after you have roasted the carrots and parsnips .
Whisk together brown sugar , balsamic vinegar and remaining 3 tablespoons olive oil in a large bowl . Toss with carrots and parsnips and place on a light greased
jelly-roll pan . Season with salt and freshly ground-black pepper to taste . Bake at 400 degrees for 40 to 45 minutes or until vegetables are tender and browned . Stir every 15 minutes . Transfer to serving platter and gently toss with feta cheese mixture .
January / February 2022 • Terre Haute Living 75