CARROTS AND PARSNIPS RECIPE RECIPES

Name: Roasted Parsnips and Carrots
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 pounds parsnips, peeled; 1 pound carrots, unpeeled; 3 tablespoons good olive oil; 1 tablespoon kosher salt; 1 1/2 teaspoons freshly ground black pepper; 2 tablespoons minced fresh dill or parsley

ROASTED PARSNIPS AND CARROTS RECIPE | INA GARTEN | FOOD ...

Roasted Parsnips and Carrots Recipe | Ina Garten | Food ... image

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

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 pounds parsnips, peeled
1 pound carrots, unpeeled
3 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

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 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

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