Means Roasted Parsnips Carrots Recipes

MEAN'S ROASTED PARSNIPS & CARROTS

Steps:

• Peel parsnips and carrots.
• Cut the parsnips into 2" pieces.
• Cut the carrots in half and slice into 1" pieces.
• The carrots need to be smaller because they take longer to cook.
• Melt the butter in a shallow baking dish.
• Stir in the brown sugar and sherry vinegar.
• Add parsnips and carrots.
• Coat the vegetables with the liquid.
• Bake at 375 F (109 C)degrees for 20 minutes.
• Remove from oven.
• Add rosemary and thyme.
• Season with salt and pepper.
• Bake for another 10 minutes until the vegetables are fork tender.
• Serves 4.

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.

HONEY ROASTED CARROTS AND PARSNIPS

Steps:

• Peel the carrots and parsnips and cut into large batons.
• Put the butter and oil into a roasting tin and place in the oven.
• Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4.
• Add the vegetables to the dish and stir so that they are coated.
• Season with the salt and pepper.
• Roast for 20 minutes and then add the honey to the dish.
• Stir so that all the vegetables are turned and coated in the honey.
• Roast for a further 20 minutes until crisp and golden.
• Transfer the honey roasted carrots and parsnips to a serving dish.
• Chop the parsley and scatter over to serve.

ROASTED PARSNIPS AND CARROTS

Steps:

• Preheat the oven to 425 degrees F.
• Melt the butter, sherry wine vinegar and sugar in a small pan over medium heat. Stir well to combine and remove from the heat.
• Quarter the parsnips and cut the carrots into 2-inch pieces. Put on a baking sheet and drizzle with the butter and sherry mixture. Season with salt and pepper, (lots of pepper) and toss to thoroughly coat all the vegetables. Bake in the preheated oven until the vegetables are golden brown. About 5 minutes before the vegetables are done remove them from the oven, sprinkle with fresh thyme and mix to combine. Return to the oven and bake until cooked through about 5 more minutes. Serve.

ROASTED PARSNIPS AND CARROTS

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.

ROASTED CARROTS AND PARSNIPS

Steps:

• Preheat oven to 350 degrees. Peel carrots and parsnips; halve crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise (so pieces will be similar in size); cut both parts diagonally into 3/4-inch pieces.
• On a large rimmed baking sheet, toss carrots and parsnips with oil, thyme, salt, and pepper. Spread in a single layer.
• Roast vegetables until tender, tossing once or twice, 1 hour to 1 hour 20 minutes (if vegetables begin to stick to the pan, sprinkle with water, and loosen with a spatula). Serve immediately.