ROASTED CARROTS AND PARSNIPS RECIPES
ROASTED PARSNIPS AND CARROTS RECIPE | INA GARTEN | FOOD ...
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
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
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
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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ROASTED CARROTS AND PARSNIPS RECIPE - FOOD.COM
Make and share this Roasted Carrots and Parsnips recipe from Food.com.
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Reviews 5.0
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- Roast for another 20 to 25 minutes or until veggies are tender and golden, stirring once.
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Reviews 4
Calories 144 calories per serving
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ROASTED CARROTS AND PARSNIPS RECIPE - MARTHA STEWART
Roasting these winter vegetables simply with olive oil and herbs brings out their natural sweetness.
From marthastewart.com
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Total Time 1 hours 30 minutes
Category Gluten-Free Recipes
- 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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ROASTED CARROTS AND PARSNIPS - SOUTHERN LIVING
You won’t have to coax your family to eat their vegetables when you serve these sweet roasted carrots and parsnips. For the most colorful presentation use rainbow carrots, but you can use regular orange ones, as well. This recipe is so user-friendly, you can even throw sweet potatoes and turnips in the mix, as well. A hands-on time of just 15 minutes means you can get this dish in the oven and turn your attention to making a green salad, grilling some chicken, or putting the finishing touches on another recipe. It may look like a pretty holiday side dish, but these roasted carrots and parsnips are easy enough to be served with a weekday dinner. Don’t be afraid of the high temp and long cook time - you really want to cook the carrots and parsnips until they are browned, starting to dry out and getting crispy edges. Besides fresh vegetables, the “fall” herb butter is the key ingredient in this dish, and you can make it up to 3 days in advance and store in the refrigerator---bring to room temp before serving. This herb butter is also delicious drizzled over any roasted or grilled vegetable, as well as grilled steak and shrimp.
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Reviews 5
Total Time 50 minutes
From southernliving.com
Reviews 5
Total Time 50 minutes
- Toss together hot vegetables and herb butter on baking sheet. Transfer vegetable mixture to a platter.
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ROASTED CARROTS AND PARSNIPS WITH ROSEMARY AND GARLIC ...
Parsnips are carrots’ sweeter cousins, with a rich, nutty flavor. Though they don’t pack the beta-carotene that their orange relatives offer, they’re a good source of vitamin C and folacin. Because the core can be woody, I always remove it; this can be a tedious task but it’s worth it.
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Calories 182 per serving
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Total Time 1 hours
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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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ROASTED CARROTS AND PARSNIPS RECIPE - FOOD.COM
Make and share this Roasted Carrots and Parsnips recipe from Food.com.
From food.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 118.7 per serving
From food.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 118.7 per serving
- Roast for another 20 to 25 minutes or until veggies are tender and golden, stirring once.
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Roasting these winter vegetables simply with olive oil and herbs brings out their natural sweetness.
From marthastewart.com
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Category Gluten-Free Recipes
- 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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You won’t have to coax your family to eat their vegetables when you serve these sweet roasted carrots and parsnips. For the most colorful presentation use rainbow carrots, but you can use regular orange ones, as well. This recipe is so user-friendly, you can even throw sweet potatoes and turnips in the mix, as well. A hands-on time of just 15 minutes means you can get this dish in the oven and turn your attention to making a green salad, grilling some chicken, or putting the finishing touches on another recipe. It may look like a pretty holiday side dish, but these roasted carrots and parsnips are easy enough to be served with a weekday dinner. Don’t be afraid of the high temp and long cook time - you really want to cook the carrots and parsnips until they are browned, starting to dry out and getting crispy edges. Besides fresh vegetables, the “fall” herb butter is the key ingredient in this dish, and you can make it up to 3 days in advance and store in the refrigerator---bring to room temp before serving. This herb butter is also delicious drizzled over any roasted or grilled vegetable, as well as grilled steak and shrimp.
From southernliving.com
Reviews 5
Total Time 50 minutes
From southernliving.com
Reviews 5
Total Time 50 minutes
- Toss together hot vegetables and herb butter on baking sheet. Transfer vegetable mixture to a platter.
See details
ROASTED CARROTS AND PARSNIPS WITH ROSEMARY AND GARLIC ...
Parsnips are carrots’ sweeter cousins, with a rich, nutty flavor. Though they don’t pack the beta-carotene that their orange relatives offer, they’re a good source of vitamin C and folacin. Because the core can be woody, I always remove it; this can be a tedious task but it’s worth it.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 182 per serving
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Reviews 5
Total Time 1 hours
Calories 182 per serving
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An easy recipe for Honey-Glazed Roasted Carrots and Parsnips
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Oct 21, 2020 · Preheat oven to 425 degrees. Combine parsnips, carrots, potatoes and onion on a large sheet pan. Add rosemary, thyme, crushed red pepper (if using), salt and pepper. Drizzle with olive oil. Using your clean hands, toss vegetables and herbs with olive oil, until well coated with oil, herbs and spice.
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HONEY ROASTED CARROTS AND PARSNIPS - CHARLOTTE'S LIVELY ...
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Sep 13, 2021 · 10 Roasted Parsnip Recipes. The parsnip is one of the most underrated root vegetables there is. With an earthy flavor and a starchy, potato-like texture, it's the perfect candidate for roasting. Pair parsnips with complementary veggies (such as carrots or turnips) or slice them up and serve them alone as a healthy French fry alternative.
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ROASTED CARROTS AND PARSNIPS | EASY SHEET PAN ROASTED ROOT ...
May 26, 2021 · Coat vegetables in oil and season: Next, place the prepped carrots and parsnips on a sheet pan. Coat the vegetables in olive oil and season with sliced fresh garlic, salt, and pepper. Roast vegetables until they are fork tender and starting to brown: Lastly, roast the vegetables for around 20-30 minutes, tossing halfway through.
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