ROASTED TURNIPS PARSNIPS AND CARROTS RECIPES

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CARAMELIZED TURNIPS , CARROTS AND PARSNIPS RECIPE - FOOD.COM



Caramelized Turnips , Carrots and Parsnips Recipe - Food.com image

Turnips that are sufficiently young and tender need only be rinsed and dried before cooking; older purple-top turnips will need to be peeled. Make sure the veggies are about the same size. If you enjoy Garlic a couple of clove added to this is wonderful!

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 7

4 small turnips, quartered
2 carrots, cut into 2 inches pieces
2 parsnips, cut into 2 inch pieces
2 tablespoons olive oil
salt
fresh ground black pepper
4 garlic cloves, slightly crushed

Steps:

  • Preheat oven to 425°F 2. Toss the turnips carrots, parsnips, and garlic in a bowl with a generous splash of olive oil and salt and pepper. Spread them out in an even layer on a baking sheet and roast them for about 10 minutes, then toss them once (if tossed more frequently, they tend to break apart as they become tender).
  • Roast for 5 minutes more and check for doneness - depending on the water content of the veggies, they can take from 15 to 30 minutes. The turnips are done when they are fork tender and nicely caramelized.

Nutrition Facts : Calories 93.7, FatContent 6.9, SaturatedFatContent 0.9, CholesterolContent 0, SodiumContent 62.6, CarbohydrateContent 7.8, FiberContent 2, SugarContent 3.8, ProteinContent 1

ROASTED CARROTS AND PARSNIPS | SOUTHERN LIVING



Roasted Carrots and Parsnips | Southern Living image

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.

Provided by Anna Theoktisto

Total Time 50 minutes

Number Of Ingredients 9

1 pound medium rainbow carrots, halved crosswise and lengthwise
1 pound medium parsnips, quartered lengthwise
1 tablespoon olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons butter, softened
1 tablespoon finely chopped fresh flat-leaf parsley
1 teaspoon fresh thyme leaves
1 teaspoon finely chopped fresh sage

Steps:

  • Preheat oven to 450°F. Toss together carrots, parsnips, oil, salt, and pepper on a large rimmed baking sheet. Bake until tender and browned, turning once halfway through cook time, 40 to 45 minutes.
  • Meanwhile, stir together softened butter and herbs in a small bowl until combined. Chill until ready to serve.
  • Toss together hot vegetables and herb butter on baking sheet. Transfer vegetable mixture to a platter.

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