OVEN-ROASTED PARSNIPS
Make and share this Oven-Roasted Parsnips recipe from Food.com.
Provided by skat5762
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450-degrees.
- Layer parsnips on baking sheet in single layer.
- Sprinkle with next three ingredients, tossing well to ensure everything is coated well.
- Roast 15 minutes on bottom rack, stirring occasionally.
- Sprinkle with the garlic and roast until well browned, about 15 minutes longer.
- Let cool slightly, adjust salt if necessary and serve.
Nutrition Facts : Calories 220.4, Fat 10.7, SaturatedFat 1.5, Sodium 162.9, Carbohydrate 31.3, Fiber 8.4, Sugar 8.2, Protein 2.2
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
Being a family of vegetable lovers, we like parsnips . I find there are not a lot of recipes using parsnip, but found this one on an A.B.C. programme (Cook and the Chef) and the family loved it.
Provided by Tisme
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Note for peeling Orange~ Peel the skin using a vegetable peeler taking none of the pith, then juice the orange and keep the peel.
- Preheat oven to 200C .
- Peel parsnips (if not young you need to cut out woody stem) cutting end off.
- Cut in half lengthwise and blanch for 3 to 4 minutes in boiling salted water.
- In a pan melt the butter until frothy and nut brown adding the extra virgin olive oil to inhibit burning.
- In a flat baking tray pour in the nut-brown butter and place the blanched parsnips (cut side down) add the chopped rosemary and bake in 200C oven until golden brown.
- When parsnips are golden brown (which takes about 10 minutes) take tray out of oven and deglaze the parsnips with orange juice with the peel and back in the oven for about 3 minutes until the juice has evaporated.
- Serve immediately.
Nutrition Facts : Calories 201, Fat 10.6, SaturatedFat 6.5, Cholesterol 26.9, Sodium 14.3, Carbohydrate 27, Fiber 6.9, Sugar 9, Protein 1.9
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.
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.
ROASTED PARSNIPS WITH ROSEMARY
Rosemary enhances the flavor of these little oven-baked parsnip fries.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss parsnips with oil and rosemary, then season with salt and pepper. Roast until tender and golden, about 20 minutes, stirring halfway through.
Nutrition Facts : Calories 168 g, Fat 7 g, Fiber 7 g, Protein 2 g, SaturatedFat 1 g
ROASTED PARSNIPS
Make and share this Roasted Parsnips recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 5 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning twice.
- Remove parsnip and onion from bag, discarding marinade.
- Preheat oven to 500°.
- Place parsnip and onion in a shallow roasting pan coated with cooking spray.
- Drizzle with oil, and toss to coat. Sprinkle with salt and pepper. Bake at 500° for 30 minutes or until the parsnip is tender, stirring often.
Nutrition Facts : Calories 239.9, Fat 4.1, SaturatedFat 0.6, Sodium 318.8, Carbohydrate 50, Fiber 11.9, Sugar 17.6, Protein 3.2
ROAST PARSNIPS
Categories Vegetable Side Roast Thanksgiving Quick & Easy Parsnip Fall Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 2
Steps:
- Preheat oven to 450°F.
- Toss parsnips with oil and salt to taste in a shallow (1-inch-deep) baking pan and roast in middle of oven, turning over halfway through cooking, until golden and tender, 30 to 35 minutes total.
HONEY-ROASTED PARSNIPS
These golden, honeyed parsnips have just the right mix of earthiness and sweet glaze to make a moreish Christmas side dish, and they're quick to prepare
Provided by Miriam Nice
Categories Side dish
Time 55m
Number Of Ingredients 5
Steps:
- Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
- Drain in a colander and let them steam-dry for a few mins.
- Heat oven to 190C/170C fan/ gas 5.
- Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
- Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
- Roast for 40 mins, turning halfway, until golden.
Nutrition Facts : Calories 119 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 1 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
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.
CARAMELIZED ROASTED PARSNIPS
Serve these sweet root veggies over our Mashed Potatoes with Caramelized Roasted Parsnips.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Place butter, granulated sugar and brown sugar in a large roasting pan; whisk until incorporated. Add parsnips; toss. Sprinkle with salt, pepper, and garlic powder; toss. Cover with foil; bake 20 minutes.
- Remove foil; stir. Roast parsnips, uncovered, until lightly browned, about 20 minutes. Stir; adjust seasoning. Sprinkle with chives and serve.
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