Balsamic-Roasted Carrots And Parsnips

• 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
• 4 tablespoons olive oil, divided
• 1 1/2 pounds carrots
• 1 1/2 pounds parsnips
• 2 tablespoons light brown sugar
• 3 tablespoons balsamic vinegar

1. Preheat oven to 400u0b0. Toss together first 5 ingredients and 1 Tbsp. olive oil in a small bowl.
2. Cut carrots and parsnips lengthwise into long, thin strips.
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. Bake at 400u0b0 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.

feta cheese, sweet cherries, parsley, lemon zest, red pepper, olive oil, carrots, parsnips, light brown sugar, balsamic vinegar

Taken from www.myrecipes.com/recipe/balsamic-roasted-carrots-parsnips (may not work)