Balsamic-Roasted Carrots and Parsnips

Preheat the oven to 400 degrees. Combine the first 5 ingredients and 1 tablespoon of olive oil in a small bowl.Slice the carrots and parsnips lengthwise into long, thin strips.Whisk together the brown sugar, balsamic vinegar, and remaining 3 tablespoons. In a large bowl, heat the olive oil. Toss with the carrots and parsnips and place on a lightly oiled 15-inch x 10-inch jelly roll pan. Sprinkle with the desired amount of salt and freshly ground pepper.Bake at 400 ° C for 40-45 minutes or until the vegetables are soft and browned, stirring every 15 minutes. Transfer to a serving platter and gently sprinkle with the feta cheese mixture.