ROASTED PARSNIPS
Sweet caramelized flavor. If you grow your own, leave them in the ground for a few weeks at below-freezing temperatures so the starch has time to change into sugar. Make sure to cut out the woody center. This recipe really lets their natural flavor shine! I got this recipe from an online newspaper, and hastily copied it down. Posted here for safe keeping.
Provided by kmogirl2000
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450.
- Peel the parsnips and cut into french-fry sized sticks, avoiding the woody center.
- Toss parsnips with remaining ingredients, and place on a rimmed baking sheet.
- Roast until the edges brown, and the parsnips are tender, about 20 minutes.
Nutrition Facts : Calories 217.8, Fat 10.7, SaturatedFat 1.5, Sodium 162.7, Carbohydrate 30.8, Fiber 8.4, Sugar 8.2, Protein 2.1
ROASTED PARSNIPS AND CARROTS
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
Time 1h
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.
OVEN-ROASTED PARSNIP AND SUNCHOKE
Sunchokes are tubers, like potatoes, and resemble ginger root. They come from a type of sunflower native to North America. Many people try to peel sunchokes, but I find it is easier to wash them well before tossing them in oil. Parsnips and onions add a nice complexity to this side dish.
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- In a medium mixing bowl, combine the sunchokes, parsnips, onions, garlic, rosemary, canola oil, salt and pepper and toss until thoroughly combined.
- Transfer to a sheet pan and roast until the vegetables are browned and tender, 20 to 25 minutes.
HONEY-ROASTED PARSNIPS
Treat these parsnips like oven fries and top with a drizzle of honey.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Divide parsnips and oil between two rimmed baking sheets, and toss. Season with salt and pepper.
- Roast until parsnips are tender and starting to brown, 35 to 40 minutes, tossing halfway through. Transfer to a serving bowl, drizzle with honey, and stir to coat.
OVEN-ROASTED ROOT VEGETABLES
All kinds of root vegetables star in this colorful medley. Fresh thyme and sage season the mix of rutabaga, parsnips and butternut squash. "This side dish is satisfying anytime of year," says Mitzi Sentiff, Annapolis, Maryland. "Besides being delicious, it's very easy to prepare."
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the rutabaga, parsnips, squash and onions. Add the oil, salt and pepper; toss to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 40-50 minutes, stirring occasionally. Sprinkle with herbs; toss to coat.
Nutrition Facts : Calories 168 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 319mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 9g fiber), Protein 3g protein. Diabetic Exchanges
HONEY AND BALSAMIC OVEN-ROASTED CARROTS AND PARSNIPS
Make and share this Honey and Balsamic Oven-Roasted Carrots and Parsnips recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 400 degrees.
- Line a baking sheet with foil.
- Place the veggies in a large glass bowl and drizzle with olive oil.
- Season generously with salt and pepper; toss well to combine.
- Spread the veggies on a baking sheet.
- Bake the veggies for about 20 minutes.
- Remove and toss the veggies, then return to oven for about 15 minutes longer or until tender.
- Melt the butter in a small saucepan, then stir/whisk in honey and balsamic vinegar.
- Drizzle the honey glaze over the veggies.
HEARTY POT ROAST WITH PARSNIPS
Please your palate with this Hearty Pot Roast with Parsnips dish. This hearty pot roast is a delicious way to warm up on a cold day and cook with seasonal root vegetables. And as a bonus, it also counts as a Healthy Living recipe!
Provided by My Food and Family
Categories Beef
Time 2h55m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Heat oil in ovenproof Dutch oven or large deep skillet on medium heat. Add meat; cook until evenly browned on both sides. Remove from pan. Add onions to drippings in pan; cook 2 min. or until evenly browned, stirring occasionally. Add broth, dressing mix and coffee; mix well. Return meat to pan; cover.
- Bake 1-1/2 hours. Add carrots and parsnips; bake, covered, 1 hour or until meat is very tender.
- Remove meat from pan; cut into slices. Serve with the vegetables and pan gravy.
Nutrition Facts : Calories 330, Fat 19 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 110 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
GOLDEN ROASTED POTATOES, PARSNIPS & GARLIC
A crispy roast vegetable side dish with a heavy hit of delicious garlic - great for entertaining and simple roast dinners
Provided by Good Food team
Categories Lunch, Side dish
Time 1h15m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Cook the potatoes and parsnips in a large pan of boiling salted water for 3 mins. Drain, then separate potatoes from parsnips.
- Meanwhile, pour the oil into a roasting tin and heat for 5 mins. Coat the potatoes in the hot oil, then roast for 25 mins. Remove from oven, add the parsnips and garlic, then return to the oven and cook for a further 30 mins, giving the tin a shake halfway through.
Nutrition Facts : Calories 338 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
ROASTED PARSNIPS AND CARROTS
One of my favorite ways to eat parsnips!
Provided by joyfulg
Categories Side Dish Vegetables Carrots
Time 50m
Yield 4
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, Carbohydrate 32.6 g, Cholesterol 30.5 mg, Fat 22.3 g, Fiber 8.9 g, Protein 2.8 g, SaturatedFat 8.8 g, Sodium 211 mg, Sugar 11 g
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