CARROT AND PARSNIP FRIES
A salty-sweet dish of oven-roasted carrots and parsnips is a quick, healthy alternative to traditional French fries.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees with rack in center of the oven.
- Peel carrots and parsnips and halve crosswise. Slice lengthwise into 1/4-inch-thick planks. Slice lengthwise again to make 1/4-inch-thick fries.
- Place on a rimmed baking sheet and toss with oil, salt, and red pepper flakes. Spread into a single layer and roast, turning veggies once, until crisp and golden brown in places, about 20 minutes.
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.
ROASTED CARROTS, PARSNIPS AND FRIES
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel 2 each large carrots and parsnips and cut into 3- to 4-inch sticks. Toss in a large bowl with half a 28-ounce bag frozen hand cut-style fries, 2 tablespoons olive oil, 1 teaspoon crushed coriander seeds, 1/2 teaspoon kosher salt and a few grinds of pepper. Spread on a baking sheet and bake at 425˚, stirring halfway through, until the vegetables are tender and the fries are crisp, 45 minutes. Toss with 2 tablespoons chopped cilantro.
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
ROASTED CARROTS AND PARSNIPS
Make and share this Roasted Carrots and Parsnips recipe from Food.com.
Provided by Derf2440
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
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.
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.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425ºF. Oil a sheet pan or a baking dish large enough to fit all of the vegetables in a single layer. Cut the carrots and parsnips into 3-inch lengths. Quarter the fat lengths, and cut the thin ends into halves so that the pieces are about the same size. Cut away the cores from the parsnips. Toss with the garlic, salt, pepper, rosemary sprigs, and olive oil until all of the vegetables are coated with oil.
- 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.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 8 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 9 grams
HONEY-GLAZED ROASTED CARROTS AND PARSNIPS
An easy recipe for Honey-Glazed Roasted Carrots and Parsnips
Categories Side Roast Christmas Quick & Easy High Fiber Carrot Parsnip Fall Honey Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
- Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)
- Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.
ROASTED CARROT FRIES
Turn carrot sticks into fun "fries" with a happier health profile by popping them in the oven and serving them fry-style. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 3
Steps:
- Place carrots in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt; toss to coat. Bake, uncovered, at 450° for 10-12 minutes or until crisp-tender.
Nutrition Facts : Calories 53 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED PARSNIPS AND CARROTS WITH SAGE
A delicious dish based on a Real Simple recipe, but cut down to fit my family's size, and with reduced oil. My husband loved this recipe, and he generally turns up his nose at veggies. The parsnips tasted like sweet potato fries, to me. Be aware that the cooking time will vary depending on how thin you cut your strips. Also, I increased the temperature to 400 degrees to speed up the cooking time, and the veggies did just fine at about 30 minutes. If you're trying to reduce your carbon footprint this winter by eating "closer to home," this dish might find its way onto your table, too. I served it with Jerk Tilapia and basmati rice. Next time, I plan to try the meal combination with Coconut Basmati Rice.
Provided by treehuggingmom
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375°F.
- In a large bowl, toss the parsnips, carrots, oil, sage, salt and pepper.
- Spread on a rimmed baking sheet and roast, stirring twice, until the vegetables are golden, 45 to 55 minutes.
Nutrition Facts : Calories 158.9, Fat 7.2, SaturatedFat 1, Sodium 358.1, Carbohydrate 23.6, Fiber 6.6, Sugar 8.1, Protein 1.8
ROASTED CARROTS AND PARSNIPS
Categories Vegetable Roast Thanksgiving Low Cal Low/No Sugar Carrot Parsnip Fall Gourmet
Yield Serves 8
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F.
- Divide parsnips and carrots between 2 shallow baking pans and toss each pan of vegetables with 1 1/2 tablespoons oil. Spread vegetables in one layer and season with salt and pepper. Roast vegetables in oven, switching positions of pans in oven halfway through baking and stirring occasionally, about 20 to 25 minutes, or until browned and crisp, and garnish with carrot tops.
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ROASTED CARROT AND PARSNIP FRIES - AMYCASEYCOOKS
From amycaseycooks.com
Cuisine AmericanTotal Time 35 minsCategory Side DishCalories 129 per serving
- Preheat oven to 425 degrees. Place a large rimmed baking sheet on the baking rack that is in the lowest position in the oven.
- Cut the carrots and parsnips in to thin fries that are about ½ inch thick by 3-inches long. Place in a large bowl and toss with the olive oil, garlic powder, salt and pepper.
- Remove the heated baking sheet from the oven. Carefully spread the carrots and parsnips evenly on the baking sheet. Return the pan to the oven and roast the vegetables, turning once, for about 25 to 30 minutes. The fries should be cooked through and crispy brown in spots.
- Remove fries from the oven and place in a serving bowl. Sprinkle with the fresh parsley and season to taste with salt and pepper.
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