CARROTS AND PARSNIPS RECIPES RECIPES

ROASTED PARSNIPS AND CARROTS RECIPE | ALLRECIPES

Roasted Parsnips and Carrots Recipe | Allrecipes image

One of my favorite ways to eat parsnips!

Provided by joyfulg

Categories Side Dish Vegetables Carrots

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound carrots
1 pound parsnips
3 tablespoons extra-virgin olive oil
salt and ground black pepper to taste
¼ cup butter, softened
2 tablespoons minced shallot
2 tablespoons chopped fresh chives
1?½ teaspoons chopped fresh rosemary
1?½ teaspoons chopped fresh thyme
1 clove garlic, minced

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, CarbohydrateContent 32.6 g, CholesterolContent 30.5 mg, FatContent 22.3 g, FiberContent 8.9 g, ProteinContent 2.8 g, SaturatedFatContent 8.8 g, SodiumContent 211 mg, SugarContent 11 g

CARROTS AND PARSNIPS RECIPE - FOOD.COM

Carrots and Parsnips Recipe - Food.com image

This is from an old friend. It is a lovely looking side dish and it dresses up a plate beautifully.

Total Time 26 minutes

Prep Time 15 minutes

Cook Time 11 minutes

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 carrots, pared and in 2-inch sticks
2 parsnips, pared and in 2-inch sticks
2 tablespoons orange juice
1 tablespoon butter
1 tablespoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons slivered almonds, toasted
1 tablespoon parsley, finely chopped

Steps:

Microwave carrots, parsnips and orange juice on high uncovered for 2 minutes.
Add butter, sugar, salt and pepper and cover and microwave for 5-7 minutes on high.
Let stand 2 minutes and then stir in parsley and almonds.

Nutrition Facts : Calories 73.4, FatContent 4.7, SaturatedFatContent 2, CholesterolContent 7.6, SodiumContent 119.8, CarbohydrateContent 7.7, FiberContent 1.3, SugarContent 5.4, ProteinContent 1.1

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Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.

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Reviews 5.0
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Calories 111.1 per serving

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Spread in an even layer in the prepared pan or baking dish. Cover with foil and place in the oven for 30 minutes. Turn the heat down to 375ºF and uncover the pan. Stir gently, and continue to roast until lightly browned, 20 to 30 minutes. Remove from the heat, and serve.

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From food.com
Reviews 5.0
Total Time 25 minutes
Calories 113 per serving

Add the carrots and parsnips, Cook the mixture over moderately low heat, stirring, for 1 to 2 minutes, or until the carrots and parsnips are glazed evenly and heated through, and season it with salt and pepper.

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