ROASTED PARSNIPS AND CARROTS
Serve Ina Garten's Roasted Parsnips and Carrots recipe from Barefoot Contessa on Food Network as the perfect holiday or special occasion dinner side.
Provided by Ina Garten
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.
CIDER-GLAZED ROASTED ROOT VEGETABLES
Categories Vegetable Roast Christmas Thanksgiving Carrot Parsnip Winter Rutabaga Christmas Eve Calvados Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Using 1/2 tablespoon butter, generously coat 17x12x1-inch heavy rimmed baking sheet. Arrange carrots, parsnips, and rutabagas in single layer on baking sheet. Drizzle cider over vegetables. Dot with remaining 2 1/2 tablespoons butter. Sprinkle with salt and pepper. Cover tightly with foil and bake until vegetables are almost crisp-tender, about 25 minutes. Stir vegetables to coat with juices. Bake uncovered until vegetables are tender and juices are almost evaporated, about 20 minutes. Drizzle Calvados over vegetables and toss to coat.
- Transfer mixture to serving bowl. Toss with parsley. Season to taste with salt and pepper and serve immediately.
CIDER VINAIGRETTE ROASTED ROOT VEGETABLES
Roasted root vegetables are one of the easiest side dishes you can make. Toss garnet sweet potatoes, parsnips, carrots, and beets in an apple cider vinaigrette and roast until tender and caramelized. Great for holidays or cozy weeknights!
Provided by Elise Bauer
Categories Side Dish Make-ahead
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven: Preheat the oven to 450°F.
- Toss the vegetables with vinegar, oil, and seasonings: In a large bowl (with enough room for all the vegetables), mix together the cider vinegar, olive oil, brown sugar, salt and pepper. Add the vegetables-the beets, carrots, sweet potatoes, parsnips, and onion-to the bowl and toss to combine.
- Roast the vegetables: Place vegetables in the oven and roast at 450°F for 35 to 40 minutes, turning the pans (and swapping bottom and top rack positions), halfway through roasting. Cook until the vegetables are well browned and caramelized around the edges.
Nutrition Facts : Calories 240 kcal, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 5 g, Protein 2 g, SaturatedFat 2 g, Sodium 98 mg, Sugar 13 g, Fat 14 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
ROASTED CARROTS AND PARSNIPS WITH THYME
Steps:
- Preheat the oven to 350 degrees F.
- Peel the carrots and parsnips and cut them in half lengthwise, larger ones can be quartered. Place them on a large rimmed baking sheet.
- Drizzle the carrots and parsnips with the olive oil and honey. Season with salt and pepper and toss to coat. Scatter the thyme sprigs on top. Place them in the preheated oven.
- After 10 minutes, give the veggies a toss and put back in the oven for another 10 minutes until the vegetables are soft and slightly caramelized. Serve warm.
ROASTED PARSNIPS AND CARROTS
One of my favorite ways to eat parsnips!
Provided by joyfulg
Categories Side Dish Vegetables Carrots
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Cut carrots and parsnips into 2-inch matchsticks about 1/4-inch thick. Toss with olive oil. Season with salt and pepper and toss again. Spread carrots and parsnips in a 10x15-inch baking dish.
- Roast in the preheated oven, stirring every 15 minutes, until browned, 40 to 45 minutes.
- Combine butter, shallot, chives, rosemary, thyme, and garlic in a small bowl. Add to hot vegetables and toss to coat.
Nutrition Facts : Calories 330.3 calories, Carbohydrate 32.6 g, Cholesterol 30.5 mg, Fat 22.3 g, Fiber 8.9 g, Protein 2.8 g, SaturatedFat 8.8 g, Sodium 211 mg, Sugar 11 g
CIDER-ROASTED CARROTS AND PARSNIPS
These two root vegetables blend for a side dish with enough character to hold the spotlight next to grilled or roasted meat, poultry, or fish. The hint of vinegar, Dijon, honey, and thyme will make you forget it's actually good for you. Skip-a-step by lining the vegetable roasting pan with aluminum foil. To line the pan fast, turn pan upside down and press sheet of aluminum foil around it. With aluminum foil, you can use either shiny side up or dull side up. Remove the aluminum foil. Turn over, drop foil inside. Crimp edges and you're ready to cook. After the meal there is no extra cleanup. Just toss the foil.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a roasting pan with Reynolds Wrap® Aluminum Foil; set aside. In a very large bowl whisk together the apple cider, oil, vinegar, mustard, honey, thyme, and salt. Add carrots and parsnips and toss to coat. Transfer vegetables and liquid to the prepared roasting pan; spread in an even layer.
- Roast, uncovered, for 35 minutes or until vegetables are tender and liquid has evaporated, stirring twice during roasting. Makes 8 servings.
Nutrition Facts : Calories 161 calories, Carbohydrate 31.2 g, Fat 4.1 g, Fiber 6.7 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 211.3 mg, Sugar 15.1 g
ROASTED CARROTS, PARSNIPS, AND SHALLOTS
This dish can be made with only carrots or only parsnips (instead of both) by using three pounds of either.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Toss carrots, parsnips, and shallots with oil, and season with salt and pepper. Spread mixture onto 2 baking sheets, and roast, turning sheets twice and rotating once, until vegetables are golden brown and tender, about 35 minutes (remove shallots if cooked first). Serve with olive relish.
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