Ingredients
1 lb carrots thinly sliced
1 lb parsnips thinly sliced
2 Tbls canola oil
1/2 tsp kosher salt
1/4 tsp pepper
3 Tbls brown sugar
3 Tbls reduced-sodium chicken broth
3 Tbls balsamic vinegar
1/2 cup dried cherries
2 Tbls fresh Italian parsley, coarsely chopped
4 oz crumbled feta cheese
Preparation
1 . Peel carrots and parsnips; cut both into 1/4 inch thick slices(coins) and place in microwave-safe dish. Cover and microwave on HIGH 3 mins
2 . Preheat large sauté pan on med-high 2-3 mins. Place oil in pan, then add carrots, parsnips, salt, and pepper; cook and stir 3-4 mins or until tender.
3 . Combine sugar, broth vinegar and cherries, then add to carrot mixture; cook and stir 2-3 mins or until mixture thickens. Chop parsley. Arrange vegetables on serving platter; top with parsley and feta. Serve
