Roasted Parsnips With Mint And Sage Food

ROASTED PARSNIPS AND CARROTS WITH SAGE

Roasted Parsnips and Carrots With Sage image

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

Ingredients

3/4 lb parsnip, peeled and cut into thin strips
3/4 lb carrot, peeled and cut into thin strips
2 tablespoons olive oil
1/8 cup fresh sage leaf
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

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 PARSNIPS WITH SAGE

Roasted Parsnips with Sage image

Categories Herb Vegetable Side Roast Christmas Thanksgiving Quick & Easy Root Vegetable Parsnip Fall Winter Sage Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

2 lb parsnips
1 tablespoon coarsely chopped fresh sage
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

Put oven rack in lower third of oven and preheat oven to 450°F.
Peel parsnips and halve crosswise. Quarter each half lengthwise, then cut out core and discard. Cut parsnips crosswise into 1/2-inch pieces, then toss with sage, oil, salt, and pepper in a bowl. Transfer to a large shallow baking pan (17 by 11 inches), spreading in 1 layer. Roast until parsnips are tender and lightly browned, 15 to 20 minutes.

ROASTED PARSNIPS AND CARROTS

Roasted Parsnips and Carrots image

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

Ingredients

2 pounds parsnips, peeled
1 pound carrots, unpeeled
3 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

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 PARSNIPS WITH SHALLOTS

Roasted Parsnips With Shallots image

Make and share this Roasted Parsnips With Shallots recipe from Food.com.

Provided by COOKGIRl

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 -5 medium parsnips, peeled and cut into large french fry-sized sticks (about 2 1/2 cups)
2 garlic cloves, peeled and minced
3 shallots, peeled and cut into crescents
1 tablespoon olive oil or 1 tablespoon grapeseed oil
1 tablespoon honey or 1 tablespoon agave nectar
3/4 teaspoon kosher salt
freshly cracked black pepper, to taste
2 tablespoons of fresh mint, chopped (NOT dried)
2 tablespoons fresh sage, choppped

Steps:

Preheat oven to 450 degrees.
Toss together all the ingredients except for the mint and sage.
Place in a roasting pan and roast 30 minutes, or until the parsnips are fork tender.
Stir in the herbs and toss.
Adjust seasoning if necessary.

PARSNIPS WITH SAGE BUTTER

Parsnips With Sage Butter image

This came from the Ladies Home Journal. I thought it looked pretty good and I love new vegetables that I have not tried yet.

Provided by Toni Boni

Categories Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs parsnips, peeled and thinly sliced lengthwise
4 teaspoons olive oil
1 teaspoon salt
2 tablespoons unsalted butter
15 -20 sage leaves

Steps:

Heat oven to 375 degrees. Toss together parsnips, oil and salt in shallow roasting pan. Roast until tender and golden brown, 20 to 25 minutes. Transfer to serving platter.
In a small saucepan over medium heat, cook butter and sage until butter just begins to brown and sage is crisped, 2 to 3 minutes.
Pour over parsnips and serve.

SLOW ROASTED PARSNIPS IN ORANGE HONEY AND MINT SAUCE

Slow Roasted Parsnips in Orange Honey and Mint Sauce image

Make and share this Slow Roasted Parsnips in Orange Honey and Mint Sauce recipe from Food.com.

Provided by CulinaryQueen

Categories Vegetable

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

3 large oranges, juice of
1 orange, zest of
1/2 cup honey
1/3 cup sherry wine
2 teaspoons mint leaves
6 parsnips, trimmed and quartered

Steps:

Preheat oven to 180C/350°F.
Combine orange juice, orange zest, honey, sherry and mint leaves in a small bowl. Set aside.
Completely line a roasting pan with foil and put the parsnips in a single layer.
Pour the sauce over the parsnips, turning to coat. Leave to marinate about 20-30 minutes, turning occasionally.
Roast for 30 minutes, turning parsnips after 15 minutes. Remove pan and take out excess juice, leaving just a small amount in pan. (Save the juice for future use in the same manner on carrots)
Return to oven and continue roasting for an additional 40 minutes, turning parsnips every 15-20 minutes until tender and golden.

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