Roasted Fall Vegetables with Cranberries and Feta | Food Stuff
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Ingredients
- 3 tablespoons balsamic vinegar
- 2 pounds carrots
- 1/3 cup chopped dried cranberries
- 1 (4-oz.) package feta cheese, crumbled
- 1/4 cup chopped fresh flat-leaf parsley
- 2 teaspoons lemon zest
- 2 tablespoons light brown sugar
- 4 tablespoons olive oil, divided
- 1 pound parsnips
- 1/2 teaspoon dried crushed red pepper
- Salt and freshly ground black pepper
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