Skillet Roasted Carrots And Parsnips Recipes

ROASTED PARSNIPS AND CARROTS

Roasted Parsnips and Carrots image

One of my favorite ways to eat parsnips!

Provided by joyfulg

Categories Side Dish Vegetables Carrots

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound carrots
1 pound parsnips
3 tablespoons extra-virgin olive oil
salt and ground black pepper to taste
¼ cup butter, softened
2 tablespoons minced shallot
2 tablespoons chopped fresh chives
1 ½ teaspoons chopped fresh rosemary
1 ½ teaspoons chopped fresh thyme
1 clove garlic, minced

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

SKILLET ROASTED CARROTS!

Skillet Roasted Carrots! image

This recipe is from Tom Colicchio, the head judge of Top Chef. I got this recipe from Today's Kitchen cookbook(recipes made on the Today news show). It's simple and delicious! Baby carrots were used for this dish, but feel free to use large carrots, cut to size.

Provided by Sharon123

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

30 baby carrots (3-4 inches long)
2 tablespoons peanut oil (or olive oil)
kosher salt and black fresh ground black pepper
2 tablespoons unsalted butter (or salted butter)
2 sprigs rosemary

Steps:

Peel the carrots, trim them, leaving an inch or so of the green top( I use prepackaged baby carrots with no tops).
Heat a large skillet over medium heat. Add the oil, then the carrots. Salt and pepper them.
Cook, rolling the carrots so they color on all sides, until they are golden, about 5 minutes. Add the buttter and rosemary and continue cooking until the carrots are tender, about 5 more minutes.
Drain the carrots on paper towels befoe serving. Enjoy!

SKILLET -ROASTED CARROTS AND PARSNIPS

Skillet -Roasted Carrots and Parsnips image

It's best to use parsnips less than an inch wide as wider parsnips tend to have tough, fibrous cores that are best trimmed and discarded. Using warm water will help the sugar dissolve more readily. This recipe is based from a recipe I acquired by Cook's Country

Provided by Sondra Beth

Categories Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons vegetable oil
1 1/2 lbs carrots, peeled and cut diagonally into 1/2-inch-thick pieces
1 1/2 lbs parsnips, peeled and cut diagonally into 1/2-inch pieces
3/4 cup warm water
1 1/2 teaspoons sugar
salt and pepper
1 tablespoon finely chopped flat fresh parsley leaves

Steps:

Heat oil in large skillet over medium-high heat until shimmering. Cook carrots and parsnips, stirring occasionally, until golden brown, 12 to 14 minutes.
Whisk water, sugar, and 1 teaspoons salt in small bowl until sugar dissolves.
Add water mixture to skillet and cook covered, stirring occasionally, over medium-low heat until vegetables are tender and liquid has evaporated, 12 to 14 minutes.
Stir in parsley and season with salt and pepper.

Nutrition Facts : Calories 196.2, Fat 7.4, SaturatedFat 1, Sodium 90.9, Carbohydrate 32.4, Fiber 8.8, Sugar 11.9, Protein 2.4

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