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.
WHIPPED CARROTS AND PARSNIPS
Nutty carrots! Originally submitted to ThanksgivingRecipe.com.
Provided by Linda
Categories Side Dish Vegetables Carrots
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
- Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 28.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 8 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 151.8 mg, Sugar 9.5 g
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
PARSNIP CARROT BAKE
No one will suspect that this buttery recipe from our home economists is actually good for them. With a hint of dill, the carb-smart side is a colorful way to get your family to eat their veggies.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place the carrots and parsnips in a 1-qt. baking dish coated with cooking spray. Sprinkle with water, salt, dill seed and parsley. Dot with butter. Cover and bake at 375° for 30-35 minutes or until vegetables are tender.
Nutrition Facts : Calories 108 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 374mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
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.
SWEDE & PARSNIP BAKE
A mixed mash of favourite winter root veg with a crispy herb topping, which can be chilled or frozen ahead
Provided by Good Food team
Categories Dinner, Side dish
Time 1h15m
Number Of Ingredients 8
Steps:
- Bring a large pan of water to the boil, and add the swede chunks. Boil for 3 mins, then add the parsnips and boil the lot for 12 mins more or until tender. Drain well, then tip both together into a pan or bowl and mash well with the butter. Stir in the golden syrup, three-quarters of the breadcrumbs and the eggs with plenty of seasoning. Transfer to a baking dish and smooth the surface. Toss the remaining breadcrumbs with the oil, seasoning and thyme leaves, then scatter over the mash. Dot with a few knobs of butter. The dish can now be covered and chilled for up to 48 hrs, or frozen for up to a month - defrost completely before baking.
- To serve, heat oven to 200C/180C fan/ gas 6 and bake for 40 mins or until piping hot and the crumbs are crisp.
Nutrition Facts : Calories 227 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.67 milligram of sodium
UNCLE BILL'S CARROTS - TURNIP - PARSNIP DISH
This is such an easy recipe to make and has a marvelous taste using the combination of these 3 veggies.
Provided by William Uncle Bill
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare vegetables as noted and place them in a large saucepan.
- Cover with water, bring to boil.
- Reduce heat, cover and simmer for about 30 minutues or until vegetables are tender.
- Drain well.
- Add salt, pepper and butter and mash well.
- Serve as a vegetable with your meal.
- This is also very good the next day, re-heated.
- Parsnips are available in different sizes. Measured across the top of the parsnips, Small - about 1 inch, Medium - about 1 1/2 inches, Large - about 2 inches.
PARSNIP CASSEROLE
Make and share this Parsnip Casserole recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400. Lightly grease/spray a 1 1/2 qt casserole dish.
- Cook sliced parsnips and carrots in boiling, salted water until tender (about 12-15 minutes); drain and place in prepared casserole dish.
- Meanwhile, in a small saucepan over medium heat, melt butter. Saute the onions in butter for 3-5 minutes or until soft.
- Reduce heat to med-low and add flour to saucepan; stirring constantly.
- Add cream, tarragon, salt, pepper, paprika and ground mustard.
- Add parmesan cheese and continue to heat over med-low heat, stirring frequently, until cheese is melted and mixture thickens.
- Evenly pour sauce over parsnip/carrot mixture in casserole dish.
- In a small bowl, mix together bread crumbs with melted butter; evenly sprinkle over casserole.
- Bake, uncovered, at 400 for about 20 minutes.
Nutrition Facts : Calories 319.1, Fat 21.1, SaturatedFat 12.9, Cholesterol 64.2, Sodium 360.1, Carbohydrate 28.4, Fiber 6.2, Sugar 6.5, Protein 6.2
More about "parsnip carrot bake recipes"
CARROT-PARSNIP GRATIN RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Vegetable RecipesCalories 192 per servingTotal Time 1 hr
- Toss carrots and parsnips in a large bowl with 1 tablespoon oil until well coated. Divide between 2 baking sheets and spread in an even layer. Roast the vegetables, stirring once and rotating the pans top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
- Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring, for 1 minute more. Add milk and continue to stir, scraping up any browned bits. Cook, stirring, until the sauce bubbles and thickens enough to coat the back of a spoon, about 4 minutes. Remove from the heat. (See Tips)
PARSNIP AND CARROT BAKE - FINE DINING LOVERS
From finedininglovers.com
5/5 (3)Total Time 1 hr 10 minsServings 4
CARROT AND PARSNIP CASSEROLE - CHATELAINE
From chatelaine.com
PARSNIP AND CARROT GRATIN | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
CARROTS AND PARSNIPS BAKED RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
CREAMY PARSNIP SOUP - RECIPE - COOKS.COM
From cooks.com
PARSNIP CASSEROLE - BIGOVEN.COM
From bigoven.com
PARSNIP RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
PARSNIP AND CARROT DHAL RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
POTATO, PARSNIP, CARROT EASY BAKE | RECIPE | KITCHEN STORIES
From kitchenstories.com
CARROT PARSNIP AND LENTIL CASSEROLE RECIPES
From findrecipes.info
CARROT AND PARSNIP SOUP RECIPE - BBC FOOD
From bbc.co.uk
WHIPPED CARROTS AND PARSNIPS RECIPE | ALLRECIPES
From stage.element.allrecipes.com
CARROT AND PARSNIP CAKE | BAKING RECIPES | GOODTO
From goodto.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love