Carrots & Parsnips
Sweet and Spicy Roasted
|1/2||cup||Krinos Feta Cheese, crumbled|
|1||tbsp||Italian parsley, chopped|
Preheat oven to 400°F. Peel carrots and parsnips, and halve lengthwise. If parsnips are large, quarter lengthwise and cut out the woody center.
Toss carrots and parsnips with 2 tablespoons olive oil, chili flakes and salt. Spread in a single layer on a large rimmed baking sheet and place in oven to roast. After 15 minutes, turn carrots and parsnips, and roast for another 10 minutes. Then toss with pomegranate reduction and roast for another 5 minutes or until vegetables are tender and golden. Remove from oven, toss with feta and parsley, and serve.