HOW TO ROAST PARSNIPS AND CARROTS 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

ROASTED CARROTS AND PARSNIPS RECIPE | MARTHA STEWART

Roasted Carrots and Parsnips Recipe | Martha Stewart image

Roasting these winter vegetables simply with olive oil and herbs brings out their natural sweetness.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Number Of Ingredients 6

Ingredients

1 1/2 pounds carrots
1 1/2 pounds parsnips
1 tablespoon olive oil
1/2 teaspoon dried thyme
1 teaspoon coarse salt
1/8 teaspoon ground pepper

Steps:

Preheat oven to 350 degrees. Peel carrots and parsnips; halve crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise (so pieces will be similar in size); cut both parts diagonally into 3/4-inch pieces.
On a large rimmed baking sheet, toss carrots and parsnips with oil, thyme, salt, and pepper. Spread in a single layer.
Roast vegetables until tender, tossing once or twice, 1 hour to 1 hour 20 minutes (if vegetables begin to stick to the pan, sprinkle with water, and loosen with a spatula). Serve immediately.

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1. If you’re cooking your veg separately, rather than with my perfect roast chicken, preheat the oven to 200°C/400°F/gas 6.
2. Peel the vegetables, halving any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves.
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7. Tip the vegetables into the tray, season with a good pinch of sea salt and black pepper and turn the veg over to coat them in the flavours. Spread them out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other.
8. Roast for 1 hour, or until golden and crisp, then serve immediately with your roast and some delicious gravy.

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