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 WITH THYME
Provided by Jerry Traunfeld
Categories Side Roast Thanksgiving Parsnip Thyme Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F. Peel the parsnips and cut them into 2-inch lengths. Quarter the thickest pieces, halve the medium ones, and leave the thinnest ones whole. You want all the pieces to be about the same size. Put the butter in a shallow baking dish large enough to hold the parsnips in a single layer and put the dish in the oven until the butter melts. Stir in the brown sugar and vinegar. Add the parsnips, salt, and pepper and stir to coat all the pieces evenly. Bake for 20 minutes. Remove the pan from the oven and stir in the thyme. Continue to bake until the parsnips are browned and tender when pierced with a fork, about 10 minutes longer.
ROASTED PARSNIPS WITH FRESH THYME
Provided by Florence Fabricant
Categories dinner, side dish
Time 1h
Yield 10 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Put parsnips in a bowl and toss with olive oil, salt and pepper.
- Spread parsnips on a large, heavy baking sheet or in a shallow baking pan. Put in oven and roast about 40 minutes, until tender and lightly browned.
- Put parsnips in a warm serving dish. Toss with thyme, adjust seasonings and serve.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 6 grams, Carbohydrate 37 grams, Fat 8 grams, Fiber 10 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 489 milligrams, Sugar 10 grams
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.
ROASTED CARROTS AND PARSNIPS WITH THYME
These root vegetables come out of the oven tender and sweet.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat oven to 475 degrees. Arrange vegetables in a single layer on a rimmed baking sheet. Drizzle oil over vegetables, and lightly toss to coat evenly. Season with salt and pepper, and sprinkle with thyme.
- Roast vegetables, turning occasionally, until they start to brown and are tender, about 30 minutes. Remove from oven; transfer vegetables to a serving platter, and serve immediately.
HONEY-ROASTED PARSNIPS
These golden, honeyed parsnips have just the right mix of earthiness and sweet glaze to make a moreish Christmas side dish, and they're quick to prepare
Provided by Miriam Nice
Categories Side dish
Time 55m
Number Of Ingredients 5
Steps:
- Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
- Drain in a colander and let them steam-dry for a few mins.
- Heat oven to 190C/170C fan/ gas 5.
- Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
- Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
- Roast for 40 mins, turning halfway, until golden.
Nutrition Facts : Calories 119 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
THYME ROASTED PARSNIPS
Adapted from Sunset magazine....I only recently discovered parsnips and this recipe is one my husband and daughter approve of! Dried thyme works fine if you have no fresh. And of course, anything is better with garlic.
Provided by DeeCooks
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Add parsnips and 2 TBSPs water to a medium roasting pan and cover tightly with foil.
- Bake 20 minutes.
- Add garlic, onion, and three sprigs thyme (or all of the dried).
- Toss with olive oil to coat.
- Roast, uncovered, until golden and tender, about 30-40 minutes.
- Sprinkle with salt, garnish with thyme sprigs.
- NOTE: I have nuked the parsnips beforehand until sort of done, then continued in the oven with no discernible difference.
Nutrition Facts : Calories 247.2, Fat 7.5, SaturatedFat 1.1, Sodium 242.6, Carbohydrate 44.8, Fiber 11.5, Sugar 11.6, Protein 3.3
ROASTED PARSNIPS WITH ROSEMARY
Rosemary enhances the flavor of these little oven-baked parsnip fries.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss parsnips with oil and rosemary, then season with salt and pepper. Roast until tender and golden, about 20 minutes, stirring halfway through.
Nutrition Facts : Calories 168 g, Fat 7 g, Fiber 7 g, Protein 2 g, SaturatedFat 1 g
ROASTED PARSNIPS WITH THYME
This attractive and delicious dish brings out the nutty, sweet, and spicy flavors of parsnips. This recipe is from Chef Jerry Traunfeld of the Herbfarm Restaurant and was printed in his beautiful book, "The Herbfarm Cookbook". If you want, you can add some chopped carrots, squash, or sweet potato for additional colour.
Provided by blucoat
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F Peel the parsnips and cut them into 2-inch lengths. Quarter the thickest pieces, halve the medium ones, and leave the thinnest ones whole. You want all the pieces to be about the same size.
- Put the butter in a shallow baking dish large enough to hold the parsnips in a single layer and put the dish in the oven until the butter melts. Stir in the brown sugar and vinegar. Add the parsnips, salt, and pepper and stir to coat all the pieces evenly.
- Bake for 20 minutes. Remove the pan from the oven and stir in the thyme. Continue to bake until the parsnips are browned and tender when pierced with a fork, about 10 minutes longer.
Nutrition Facts : Calories 268, Fat 9.3, SaturatedFat 5.6, Cholesterol 22.9, Sodium 316.8, Carbohydrate 46.3, Fiber 11.3, Sugar 15.9, Protein 2.9
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