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Balsamic Roasted Carrots and Parsnips

Ingredients
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 $
Preparation

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.

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**Winter Solstice Celebration: An evening of Acupuncture and Shamanic Healing
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Take a break from the hustle and bustle of the holiday season to enter the stillpoint of the Winter Solstice, reflect on the lessons of 2019, and set intentions for the new year. This will be an evening of individual and group healing, ceremony, and celebration. More →

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