GARLIC BUTTER ROASTED PARSNIPS
A hearty, rustic oven roasted parsnips recipe that features a luscious garlic butter sauce for a delicious and comforting winter side dish!
Provided by Sommer Collier
Categories Side Dish
Time 40m
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F. Set out a large rimmed baking sheet.
- Peel the parsnips and slice them into ½ inch rounds. Cut the largest pieces in half.
- Place the parsnips on the baking sheet. Drizzle the parsnips with olive oil. Toss to coat, then spread them out on the baking sheet. Generously sprinkle the parsnips with salt and pepper.
- Bake for 25-30 minutes, until fork-tender.
- Meanwhile, mince the garlic and chop the parsley. Mix them into the melted butter.
- Once the parsnips are soft, pour the garlic butter over the top. Toss the parsnips and bake another 3-5 minutes. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 268 kcal, Carbohydrate 34 g, Protein 2 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 25 mg, Sodium 103 mg, Fiber 9 g, Sugar 9 g
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
HERBED BUTTER PARSNIPS
Provided by Tyler Florence
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
- Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
- To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.
PARSNIPS WITH GARLIC-HERB BUTTER
Tossing roasted parsnips with a full-flavored compound butter is a great way to ramp up their flavor for a quick weeknight side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel 1 1/2 pounds parsnips; halve lengthwise and cut into 1-inch pieces. Toss with 2 tablespoons olive oil on a baking sheet; season with salt and pepper. Roast at 400˚ F, tossing once, until tender, about 30 minutes. Transfer to a bowl and toss with 2 tablespoons softened butter, 1 teaspoon minced parsley, 1/2 teaspoon each minced rosemary and lemon zest and 1 clove grated garlic.
ROASTED PARSNIPS WITH GARLIC HERB BUTTER SAUCE
Delicious roasted parsnips with a decadent herb and garlic butter sauce!
Provided by Karlynn Johnston
Categories Side Dish
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 °F. Set aside a large baking sheet, large enough that the parsnips will only be in one layer.
- Wash then peel the parsnips. Slice the parsnips into equally sized sticks.
- Toss the parsnips with the olive oil.
- Place the parsnips on the baking sheet, then shake the sheet to coat the entire area with the olive oil from the parsnips. Make sure that the parsnips are in one layer.
- Place into the oven and roast for 20 minutes, then shake the sheet pan again, turning over some of the parsnips with a fork if needed. You want to brown the parsnips on all sides if possible.
- Roast for another 20-25 minutes, or until the parsnips are soft and golden brown.
- Prepare the butter sauce by combining all of the ingredients into a glass measuring cup. Salt to taste if you don't use salted butter or if you simply like lots of salt.
- Pour the sauce over the parsnips, shaking the sheet to make sure the butter sauce coats all of then evenly and roast for another 5-10 minutes, until the garlic pieces are golden brown and fragrant.
Nutrition Facts : Calories 439 kcal, Carbohydrate 42 g, Protein 3 g, Fat 31 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 61 mg, Sodium 371 mg, Fiber 11 g, Sugar 11 g, UnsaturatedFat 13 g, ServingSize 1 serving
GARLIC AND PARSLEY HERB BUTTER
Cooking time is chilling time. Herb butters are a nifty way to spice up any meal. I like herbed butters as a quick easy way to flavor frozen or canned veggies. Just add a dab of herbed butter and heat up the veggies. You can substitute margarine for the butter. If you choose to use dried herbs instead of fresh use 1 1/2 times the amount called for.
Provided by Nyteglori
Categories < 4 Hours
Time 3h5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Let butter soften to room temperature.
- Beat in other ingredients.
- Pack butter into molds or crocks or form balls with a melon baller.
- Chill for at least 3 hours before serving.
- Can be stored for upto 1 month in the refrigerator or 3 months in the freezer.
Nutrition Facts : Calories 1660.5, Fat 185.7, SaturatedFat 117.5, Cholesterol 491.4, Sodium 43.1, Carbohydrate 4.4, Fiber 1.4, Sugar 0.5, Protein 3.3
GARLIC HERB BUTTER
Stuff this under the skin of a chicken with extra garlic, use it for garlic bread, a small disc in the center of a hamburger, or use as a "condiment" for fish and seafood. Adapted from "How to Grill" by Raichlen. You've got to check that book out.
Provided by Kat2355
Categories Low Protein
Time 5m
Yield 1 stick
Number Of Ingredients 6
Steps:
- Beat all ingredients together with a fork until light and fluffy.
- Place on plastic wrap and roll into a log.
- Twist ends of plastic wrap to"seal" butter inches.
- Store in freezer, and cut off discs of butter as needed.
- You can store this in the fridge, but beware it will not last as long if you use fresh ingredients.
- Try adding chives, rosemary, or tarragon.
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