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:
covered percent of daily need
