Another parsnip recipe from Cook’s Illustrated.
-
-
This is a relatively simple recipe with very pretty colorful results when using multi-colored carrots. The original is from a Gourmet Magazine cookbook.
-
Ingredients 2 lbs carrots ¼ Cups Olive Oil 1 Tablespoon fresh chopped thyme 4 Tablespoon brown sugar 4 Tablespoon balsamic vinegar 2 oz no-fat feta cheese