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(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 Epicurean Spanish Piqual Extra Virgin Olive Oil divided 
1 1/2 pounds carrots 
1 1/2 pounds parsnips
2 tablespoons Epicurean light Brown Sugar
3 tablespoons Epicurean Premium Balsamic Vinegar 

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.

Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129


 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm