Similar to carrots, parsnips are more commonly used in Europe in soups and stews, but their sweetness and texture also make them perfect for oven roasting. Parsnips are a cream-colored, tapered root vegetable and have a strong resemblance to parsley root. I don’t think I’ve ever seen parsley root sold in our local grocery stores, but if you’re interested in learning more about them there’s a great article on the Food and Garden Blog.
Although parsnips are available year-round, they’re best in the dead of winter when frost converts the vegetable’s starch to sugar. For tips on purchasing and cooking parsnips, check out this informative article by The Kitchn.
- 1 1/2 pounds carrots, peeled
- 1 1/2 pounds parsnips, peeled
- 2 tablespoons light brown sugar
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 1 4-oz. package feta cheese, crumbled
- 1/2 cup chopped dried sweet cherries
- 1/4 cup chopped fresh flat-leaf parsley
- 1 teaspoon lemon zest
- 1/2 teaspoon dried crushed red pepper
- 1 tablespoon olive oil
- Preheat oven to 400 degrees. Slice carrots and parsnips lengthwise into long, thin strips.
- In a small bowl, whisk together the brown sugar, balsamic vinegar, and 3 tablespoons olive oil. Pour over the veggies and toss gently to coat.
- Place on a lightly greased 15- x 10-inch jelly-roll pan and season with salt and pepper.
- Bake for 40 to 45 minutes or until vegetables are tender and browned, stirring every 15 minutes.
- Combine all ingredients, tossing gently. Transfer cooked carrots and parsnips to a serving platter and gently toss with the feta cheese mixture. Serve immediately.
Recipe by Southern Living, November 2011
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Serving Size:1 Servings
Amount Per Serving: Calories: 218 Total Fat: 10g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 13mg Sodium: 194mg Carbohydrates: 29g Net Carbohydrates: 0g Fiber: 6g Sugar: 14g Sugar Alcohols: 0g Protein: 4g