Roasted Fall Vegetables with Cranberries and Feta

Roasted Fall Vegetables with Cranberries and Feta requires roughly 1 hour from start to finish. One portion of this dish contains about 4g of protein, 11g of fat, and a total of 222 calories. This recipe serves 8. For $1.06 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It is perfect for Christmas. It works well as an affordable side dish. This recipe is liked by 7 foodies and cooks. It is brought to you by cookinwithmoxie.com. Head to the store and pick up fresh flat-leaf parsley, carrots, lemon zest, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 80%, which is solid. Roasted Fall Vegetables With Feta Cheese, Roasted Fall Vegetables, and Roasted Fall Vegetables are very similar to this recipe.

Servings: 8

 

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

Equipment:

oven

bowl

baking sheet

whisk

Cooking instruction summary:

Preheat oven to 400. Combine the first 5 ingredients and 1 Tbsp. olive oil in a small bowl. Place in refrigerator until ready to use.Peel carrots and parsnips and then cut lengthwise into long, thin strips.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 baking sheet. Sprinkle with salt and freshly ground pepper.Bake at 400 for 40-45 minutes or until vegetables are tender and browned, mixing them up every 15 minutes. Transfer to a platter, and gently toss with feta cheese mixture. Serves 6.

 

Step by step:


1. Preheat oven to 40

2. Combine the first 5 ingredients and 1 Tbsp. olive oil in a small bowl.

3. Place in refrigerator until ready to use.Peel carrots and parsnips and then cut lengthwise into long, thin strips.

4. 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 baking sheet. Sprinkle with salt and freshly ground pepper.

5. Bake at 400 for 40-45 minutes or until vegetables are tender and browned, mixing them up every 15 minutes.

6. Transfer to a platter, and gently toss with feta cheese mixture.

7. Serves 6.


Nutrition Information:

Quickview
221k Calories
3g Protein
10g Total Fat
29g Carbs
31% Health Score
Limit These
Calories
221k
11%

Fat
10g
16%

  Saturated Fat
3g
20%

Carbohydrates
29g
10%

  Sugar
15g
18%

Cholesterol
12mg
4%

Sodium
439mg
19%

Get Enough Of These
Protein
3g
8%

Vitamin A
19171IU
383%

Vitamin K
63µg
60%

Manganese
0.51mg
26%

Fiber
6g
25%

Vitamin C
19mg
24%

Vitamin E
2mg
18%

Potassium
608mg
17%

Folate
67µg
17%

Vitamin B6
0.27mg
14%

Calcium
135mg
14%

Phosphorus
130mg
13%

Vitamin B2
0.22mg
13%

Vitamin B1
0.15mg
10%

Magnesium
35mg
9%

Vitamin B3
1mg
9%

Vitamin B5
0.81mg
8%

Zinc
1mg
7%

Copper
0.13mg
7%

Iron
1mg
6%

Selenium
3µg
5%

Vitamin B12
0.24µg
4%

covered percent of daily need
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Food Trivia

The tea bag was created by accident, as tea bags were originally sent as samples.

Food Joke

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