This recipe is a play on my Roasted Carrots with Honey and Feta. The flavors are incredible and I highly recommend you trying either the original carrot version, or this special holiday version my family had on Christmas Eve. What I liked so much about this version are the colors, they were perfect for the occasion.
If you’re making it, you would need to roast the beets and parsnips separately so the beets don’t bleed onto the parsnips and turn them pink. And I always recommend using really good Feta Cheese if you can find it. My favorite is the Israeli Feta from Trader Joe’s. It is, by far, the best feta I have ever tasted.
Food + Wine