Balsamic-Roasted Carrots and Parsnips

• 1 (4-oz.) package feta cheese, crumbled
• 1/2 cup chopped dried sweet cherries
• 1/4 cup chopped fresh flat-leaf parsley
• 1 teaspoon lemon zest
• 1/2 teaspoon dried crushed red pepper
• 4 tablespoons olive oil, divided
• 1 1/2 pounds carrots
• 1 1/2 pounds parsnips
• 2 tablespoons light brown sugar
• 3 tablespoons balsamic vinegar

1. Preheat oven to 400°. Toss together first 5 ingredients and 1 Tbsp. olive oil in a small bowl.

2. Cut carrots and parsnips lengthwise into long, thin strips.

3. 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 15- x 10-inch jelly-roll pan. Sprinkle with desired amount of salt 
and freshly ground pepper.

4. Bake at 400° for 40 to 45 minutes or until vegetables are tender and browned, stirring every 15 minutes. 
Transfer to a serving platter, and gently toss with feta cheese mixture.