ROASTED CARROT AND PARSNIP RECIPE 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 - FOOD.COM

Roasted Carrots and Parsnips Recipe - Food.com image

Make and share this Roasted Carrots and Parsnips recipe from Food.com.

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 lb parsnip, peeled and cut ito 1 inch pieces
1 lb carrot, peeled and cut into 1 inch pieces
1 cup onion, cut into wedges
2 tablespoons vegetable oil
1 teaspoon dried thyme
2 tablespoons maple syrup
1 tablespoon Dijon mustard

Steps:

Preheat oven to 400 degrees.
Place parsnips, carrots, onions, oil and thyme in prepared baking dish, toss until veggies are well coated with oil.
Roast in oven for 30 minutes.
Meanwhile, in a small bowl, combine maple syrup and mustard.
Pour over veggies, toss to coat.
Roast for another 20 to 25 minutes or until veggies are tender and golden, stirring once.

Nutrition Facts : Calories 118.7, FatContent 3.8, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 67.6, CarbohydrateContent 21.1, FiberContent 4.8, SugarContent 9.3, ProteinContent 1.5

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