Roasted Carrots And Parsnips With Thyme Recipes

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 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.

ROASTED CARROTS AND PARSNIPS WITH THYME

Steps:

• Preheat oven to 475 degrees. Arrange vegetables in a single layer on a rimmed baking sheet. Drizzle oil over vegetables, and lightly toss to coat evenly. Season with salt and pepper, and sprinkle with thyme.
• Roast vegetables, turning occasionally, until they start to brown and are tender, about 30 minutes. Remove from oven; transfer vegetables to a serving platter, and serve immediately.

ROASTED CARROTS AND PARSNIPS

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.

ROASTED PARSNIPS WITH THYME

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.

ROASTED GLAZED PARSNIPS AND CARROTS WITH ORANGE & THYME

Steps:

• Adjust oven rack to middle position and heat oven to 450°F Toss carrots, parsnips, 1 teaspoons thyme, vinegar, marmalade, ginger, 1/2 teaspoons salt, 1/8 teaspoons pepper and melted butter in 13x9inch pyrex dish. Pour water over vegetables, cover with foil, and roast until vegetables just begin to soften, about 20 minutes.
• Remove foil and continue to roast, tossing occasionally, until vegetables are tender and browned and liquid is reduced to thick glaze, 20-25 minutes. Add remaining teaspoons thyme and cubed butter and toss. Adjust seasonings and serve.