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 Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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