Get rooted this Thanksgiving...

No, they are not albino carrots, they are parsnips! A root veggie that is slightly sweeter than a carrot, these pack a high fiber punch and vitamins B,C,E,K. They also optimize the metabolic process related to energy production and nervous system. You can easily replace potatoes with parsnips, such as French fries, hash browns or mashed potatoes. Try something different this Thanksgiving and add this as a side DELISH dish!

Balsamic-Roasted Parsnips & Carrots

4 oz. pkg feta cheese, crumbled

½ cup chopped dried sweet cherries

¼ cup chopped fresh flat leaf parsley

1 tsp. lemon zest

½ tsp. dried crushed red pepper

4 tbls. olive oil

1.5 lbs. carrots

1.5 lbs. parsnips

2 tbls. light brown sugar

3 tbls. balsamic vinegar

1. Preheat oven to 400, Toss together 1st 5 ingredients and 1 tbls. olive oil

2. Cut carrots/parsnips into long thin strips.

3. Whisk brown sugar, balsamic vinegar and remaining 3 tbls. olive oil in large bowl. Toss with veggies and place on lightly greased 15X10 inch jelly roll pan. Sprinkle w/ salt/pepper.4. Bake for 40-45 minutes, stirring every 15 min. Serve warm with feta cheese sprinkled on top

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#receipe #thanksgiving #cleaneating