ROASTED PARSNIPS WITH MINT AND SAGE
My family loves these parsnips. They eat them like french fries.
Provided by M.Fede
Categories Side Dish Vegetables
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place the parsnips into a mixing bowl and toss with the olive oil. Sprinkle in the garlic, honey, salt, and black pepper to taste. Toss until evenly coated, and spread out evenly onto a baking sheet.
- Bake in the preheated oven until the parsnips are tender, about 30 minutes. Scrape into a mixing bowl, and toss with the mint and sage.
Nutrition Facts : Calories 154.4 calories, Carbohydrate 30.3 g, Fat 3.8 g, Fiber 7 g, Protein 1.9 g, SaturatedFat 0.5 g, Sodium 374.7 mg, Sugar 11 g
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Roasting root veg always brings out their sweetness and we've made doubly sure that happens by glazing this bundle of parsnips and carrots with a caramelised mix of honey, orange and thyme.
Provided by Jassy Davis
Time 1h10m
Yield 6-8 people
Number Of Ingredients 8
Steps:
- Method 1. Heat your oven to 200°C/Fan 180°C/Gas 6. Finely grate the zest from the orange into a bowl. Squeeze in the juice. Pour in the honey. 2. Pick the thyme leaves off their sprigs (if you have a mesh sieve and the stalks are woody, push the thyme through the sieve and the leaves will collect in the sieve). Add them to the bowl with a good pinch of salt and pepper. Add 1 tbsp olive oil and stir everything together to make a smooth mixture. Set aside. 3. Trim and scrub the carrots and parsnips (you don't have to peel them, but you can if you prefer). Halve them widthways if they are large so they about as long as a little finger. Then halve them lengthways or quarter them so they are all roughly the same thickness. 4. Tip the carrots and parsnips into a large roasting tin. Pour over the honey and orange marinade. Turn the veg to coat them in the marinade, then spread them out in an even layer. 5. Roast the carrots and parsnips for 20 mins, then take them out of the oven and turn the veg over with a spoon, spooning the tin juices over the veg. Return to the oven and roast for another 15-20 mins till the veg are tender when pressed with a fork and a little charred. Spoon the carrots and parsnips into a warm serving dish and serve. 6. Spoon the carrots and parsnips into a warm serving dish and serve.
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
MARINATED CHUCK ROAST
It's the simple marinade of orange juice, soy sauce, brown sugar and Worcestershire sauce that makes this beef roast so tasty and tender. -Mary Lee Baker, Enon, Ohio
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a large resealable plastic bag, combine the orange juice, soy sauce, brown sugar and Worcestershire sauce; add the roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Pour the marinade into a Dutch oven. Bring to a boil; boil for 2 minutes. Add roast to the pan. Cover and bake at 325° for 3 to 3-1/2 hours or until the meat is tender. Let stand for 10 minutes before slicing. Thicken juices for gravy if desired.
Nutrition Facts : Calories 254 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 339mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 27g protein.
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.
ORANGE-GLAZED PARSNIPS
Get to know a new root vegetable: Parsnips! A delightfully sweet and citrusy side that will brighten up any meal!
Provided by Holley Grainger
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in large skillet over medium-high heat. Add parsnips and sauté for about 12 minutes, or until parsnips are soft.
- Slowing sprinkle in corn starch, mixing as you go until corn starch if fully dissolved.
- Add orange juice, stir, and bring to simmer. Stir in orange zest, salt, pepper, and rosemary.
- Simmer for 5 minutes or until sauce is thickened.
- Serve and enjoy!
ROAST PARSNIPS WITH SOY, HONEY AND ORANGE
Parsnips are at their best near Christmas and there are so many wonderful things you can do with them.
Provided by PinkCherryBlossom
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 200°C / 400°F.
- Pour oil into a roasting pan and put in oven to heat.
- Add parsnips to hot oil, season if desired and roast for 20 minutes.
- Mix honey, soy, juice and zest. Add to parsnips and toss to coat. Return to oven for another 10 minutes until caramelised.
- Serve with and remaining juices poured over.
Nutrition Facts : Calories 172.6, Fat 7.1, SaturatedFat 1, Sodium 177, Carbohydrate 27.9, Fiber 5.3, Sugar 12.7, Protein 1.7
ROASTED PARSNIPS WITH ORANGE ZEST
Provided by Amanda Hesser
Categories side dish
Time 15m
Yield 6 - 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 500 degrees. Place parsnips in a large bowl; drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat. Turn parsnips into large roasting pan and roast, shaking pan occasionally, until golden, 10 to 15 minutes.
- Remove from oven, add juice and zest, and toss to coat. Return to oven and roast until parsnips have caramelized, 5 to 10 minutes. Transfer to warm bowl and serve.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 2 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 302 milligrams, Sugar 9 grams
SLOW ROASTED PARSNIPS IN ORANGE HONEY AND MINT SAUCE
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
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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