GOLDEN ROASTED POTATOES, PARSNIPS & GARLIC
A crispy roast vegetable side dish with a heavy hit of delicious garlic - great for entertaining and simple roast dinners
Provided by Good Food team
Categories Lunch, Side dish
Time 1h15m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Cook the potatoes and parsnips in a large pan of boiling salted water for 3 mins. Drain, then separate potatoes from parsnips.
- Meanwhile, pour the oil into a roasting tin and heat for 5 mins. Coat the potatoes in the hot oil, then roast for 25 mins. Remove from oven, add the parsnips and garlic, then return to the oven and cook for a further 30 mins, giving the tin a shake halfway through.
Nutrition Facts : Calories 338 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
HEARTY POT ROAST WITH PARSNIPS
Please your palate with this Hearty Pot Roast with Parsnips dish. This hearty pot roast is a delicious way to warm up on a cold day and cook with seasonal root vegetables. And as a bonus, it also counts as a Healthy Living recipe!
Provided by My Food and Family
Categories Beef
Time 2h55m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Heat oil in ovenproof Dutch oven or large deep skillet on medium heat. Add meat; cook until evenly browned on both sides. Remove from pan. Add onions to drippings in pan; cook 2 min. or until evenly browned, stirring occasionally. Add broth, dressing mix and coffee; mix well. Return meat to pan; cover.
- Bake 1-1/2 hours. Add carrots and parsnips; bake, covered, 1 hour or until meat is very tender.
- Remove meat from pan; cut into slices. Serve with the vegetables and pan gravy.
Nutrition Facts : Calories 330, Fat 19 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 110 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
ROSEMARY ROASTED POTATOES AND PARSNIPS
A combination of crispy roasted root vegetables is an essential part of any British roast dinner. I heap them all together on a serving dish and let my guests serve themselves. The vegetables can be prepared and parboiled, then set aside until you're ready to pop them into the oven to roast.
Provided by Food Network
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees F (180 degrees C/Gas mark 4).
- Put the potatoes, sweet potatoes and parsnips into a large pot of cold salted water. Bring to a boil, then turn the heat down to a gentle simmer. Cook for 5 minutes and then drain in a colander. (If you are preparing ahead of time, you can now set the vegetables aside, or keep them in the fridge until you are ready to roast.)
- Pour the vegetable oil into a large roasting pan and heat it in the oven for 5 minutes. Add the vegetables to the hot oil and toss to coat. Sprinkle with the salt and pepper and add the rosemary sprigs. Carefully toss again.
- Pop the vegetables in the oven and roast for 30 minutes. Turn the vegetables and add the garlic, then roast until the vegetables are crispy and golden on the outside, about 30 minutes more.
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 MUSHROOMS, PARSNIP, POTATOES AND SPINACH CASSEROLE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Put the potatoes and parsnips in large pot and cover with water. Bring the water to a boil, over medium heat. Salt the water and cook the vegetable until tender, 12 to 15 minutes. Drain and return them to the hot pot. Grate in 3 to 4 tablespoons of onion, then add the spinach, butter, half of the milk and all of the cream. Season with salt, pepper and a little freshly grated nutmeg, to taste. Mash the mixture together and taste to adjust seasonings. Add the extra splash of milk if the potatoes are too tight. Cool to room temperature, then stir in the eggs and transfer the mixture to a casserole. Cover with cheese and sprinkle with paprika. Cool and chill for a make-ahead meal.
- Preheat the oven to 400 degrees F.
- Put the casserole on a baking sheet and put it in the lower third of the oven. Bake until hot and golden, about 35 to 40 minutes.
- In a medium baking dish toss the mushrooms with the garlic, thyme and olive oil. Roast until dark and tender, about 30 minutes. Stir in the lemon juice and season with salt and pepper, to taste.
- Serve the mushrooms alongside the casserole.
ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
- Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.
THYME ROAST POTATOES AND PARSNIPS
Just a really nice combination that i think works with nearly any main dish. Or try it by itself with just the potatoes some sweet chili dipping sauce and sour cream!
Provided by Ozzy5223
Categories Potato
Time 40m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Slice in half to make these potatoes into bite size pieces, or if small enough leave whole.
- Cut the parsnips julienne and slice out the hard core center.
- Place both potatoes and parsnips into a roasting tin and cover all with a generous splash of olive oil.
- Then cover with plenty of thyme and two large dessert spoons of rock salt and rub around until all is coated.
- Cook in a pre-heated oven at 200° for 35 minutes or until golden.
Nutrition Facts : Calories 256.7, Fat 0.3, SaturatedFat 0.1, Sodium 20, Carbohydrate 58.2, Fiber 7.3, Sugar 2.6, Protein 6.7
THYME ROASTED POTATOES
Make and share this Thyme Roasted Potatoes recipe from Food.com.
Provided by ChefCrittersMom
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F and place a backing pan on rack in lower third.
- Toss together all ingredients in a bowl; season with salt and pepper.
- Carefully transfer potatoes to hot pan, shaking pan to spread potatoes into a single layer.
- Roast potatoes, stirring occasionally, until tender and crispy (about 35 minutes).
ROASTED PARSNIPS WITH THYME
Provided by Jerry Traunfeld
Categories Side Roast Thanksgiving Parsnip Thyme Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F. Peel the parsnips and cut them into 2-inch lengths. Quarter the thickest pieces, halve the medium ones, and leave the thinnest ones whole. You want all the pieces to be about the same size. Put the butter in a shallow baking dish large enough to hold the parsnips in a single layer and put the dish in the oven until the butter melts. Stir in the brown sugar and vinegar. Add the parsnips, salt, and pepper and stir to coat all the pieces evenly. Bake for 20 minutes. Remove the pan from the oven and stir in the thyme. Continue to bake until the parsnips are browned and tender when pierced with a fork, about 10 minutes longer.
POTATO, PARSNIP & HORSERADISH BAKE
Potato and parsnips are perfect partners in this creamy horseradish bake, a great accompaniment to a roast dinner
Provided by Jane Hornby
Categories Side dish, Vegetable
Time 2h
Number Of Ingredients 10
Steps:
- Put the milk, cream, garlic, a sprig of thyme, the nutmeg and horseradish into a pan and bring to a simmer. Remove from the heat, then leave to infuse for at least 10 mins.
- Peel the potatoes and cut into slices the thickness of a £1 coin. Peel the parsnips, cut into quarters lengthways and discard the cores, then slice thinly lengthways. Heat oven to 180C/160C fan/gas 4.
- Use 1 tbsp butter to grease a large baking dish, then layer up the potatoes and parsnips, adding a few thyme leaves and some seasoning with each layer. Remove the thyme sprig and garlic from the cream, then pour it all over the dish. Scatter over more thyme leaves, the breadcrumbs and the rest of the butter in little knobs. Cover with foil and bake for 1 hr, then uncover and finish for 25-30 mins more until the potatoes are soft, and the top is golden and bubbling.
Nutrition Facts : Calories 653 calories, Fat 45 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 13 grams sugar, Fiber 10 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
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