Roasted Glazed Parsnips And Carrots With Orange Thyme Food

ORANGE-BRAISED CARROTS & PARSNIPS

Steps:

• Preheat the oven to 275 degrees F.
• Trim and scrub or peel the carrots and parsnips. If the parsnips are thick, slice them in half or quarters lengthwise so they are about the same width as the carrots.
• Place the carrots and parsnips in a pot or Dutch oven, such as Le Creuset, that's large enough for the vegetables to lie flat. Add the shallots, orange zest, 3/4 cup of the orange juice, the olive oil, thyme, red pepper flakes, 2 teaspoons salt, and 1/2 teaspoon black pepper.
• Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with a lid or heavy-duty foil. Transfer to the oven and cook for 1 1/2 hours, until the carrots and parsnips are very tender. Discard the thyme bundle. Sprinkle with the remaining 1/2 cup of orange juice and the parsley and season to taste. Serve hot, warm, or at room temperature.

ROASTED CARROTS AND PARSNIPS

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 PARSNIPS AND CARROTS

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 AND PARSNIPS WITH THYME

Steps:

• Preheat the oven to 350 degrees F.
• Peel the carrots and parsnips and cut them in half lengthwise, larger ones can be quartered. Place them on a large rimmed baking sheet.
• Drizzle the carrots and parsnips with the olive oil and honey. Season with salt and pepper and toss to coat. Scatter the thyme sprigs on top. Place them in the preheated oven.
• After 10 minutes, give the veggies a toss and put back in the oven for another 10 minutes until the vegetables are soft and slightly caramelized. Serve warm.

ROASTED GLAZED PARSNIPS AND CARROTS WITH ORANGE & THYME

Steps:

• Adjust oven rack to middle position and heat oven to 450°F Toss carrots, parsnips, 1 teaspoons thyme, vinegar, marmalade, ginger, 1/2 teaspoons salt, 1/8 teaspoons pepper and melted butter in 13x9inch pyrex dish. Pour water over vegetables, cover with foil, and roast until vegetables just begin to soften, about 20 minutes.
• Remove foil and continue to roast, tossing occasionally, until vegetables are tender and browned and liquid is reduced to thick glaze, 20-25 minutes. Add remaining teaspoons thyme and cubed butter and toss. Adjust seasonings and serve.

GLAZED PARSNIPS

Steps:

• Cook parsnips in salted water until tender.
• Drain.
• In small saucepan, add butter, sugar, and orange juice, bring to a boil.
• Pour over parsnips, tossing lightly to coat.