HOW TO COOK PARSNIPS IN THE OVEN RECIPES

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BEST ROASTED PARSNIPS RECIPE - HOW TO MAKE ... - DELISH



Best Roasted Parsnips Recipe - How To Make ... - Delish image

Roasted Parsnips from Delish.com is unbeatably easy.

Provided by Makinze Gore

Categories     gluten-free    healthy    heart-healthy    low-cost    Paleo Diet    vegan    weeknight meals    winter    roasted    side dish

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 6

2 lb.

parsnips, peeled and cut into 2" pieces

2 tbsp.

extra-virgin olive oil

1 tsp.

dried oregano

Kosher salt

Freshly ground black pepper

Pinch of crushed red pepper flakes

Steps:

  • Preheat oven to 425°. Spread parsnips on 2 large baking sheets, being sure to not overcrowd. Drizzle with olive oil and season with oregano, salt, pepper, and red pepper flakes. Toss to evenly coat.  Roast until golden and easily pierced with a knife, about 30 minutes, tossing once halfway through.

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

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.

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