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
SPICE-ROASTED CARROTS & PARSNIPS RECIPE (WOMANS DAY MAGAZINE
By Woman's Day Kitchen from Woman's Day | November 17, 2010 For your next family meal, swap the butter-coated carrots for this roasted dish, featuring carrot and parsnip sticks tossed with olive oil, cumin, salt and ground pepper.
Provided by chrish574
Categories Low Protein
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- 1. Heat oven to 450ºF.
- 2. Cut carrots and parsnips into 3-in. sticks. Divide vegetables between 2 rimmed baking sheets.
- 3. Toss each pan of vegetables with 1 Tbsp oil, 3⁄4 tsp ground cumin, 1⁄2 tsp salt and 1⁄4 tsp pepper. Spread evenly in pan.
- 4. Roast, tossing once, until vegetables are tender and browned, about 30 minutes.
- Get Ahead Refrigerate the roasted vegetables for up to 2 days. Reheat in a 375ºF oven until heated through, 25 to 30 minutes.
ROASTED CARROTS, PARSNIPS AND FRIES
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel 2 each large carrots and parsnips and cut into 3- to 4-inch sticks. Toss in a large bowl with half a 28-ounce bag frozen hand cut-style fries, 2 tablespoons olive oil, 1 teaspoon crushed coriander seeds, 1/2 teaspoon kosher salt and a few grinds of pepper. Spread on a baking sheet and bake at 425˚, stirring halfway through, until the vegetables are tender and the fries are crisp, 45 minutes. Toss with 2 tablespoons chopped cilantro.
ROASTED CARROTS AND PARSNIPS WITH ROSEMARY AND GARLIC
Parsnips are carrots' sweeter cousins, with a rich, nutty flavor. Though they don't pack the beta-carotene that their orange relatives offer, they're a good source of vitamin C and folacin. Because the core can be woody, I always remove it; this can be a tedious task but it's worth it.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425ºF. Oil a sheet pan or a baking dish large enough to fit all of the vegetables in a single layer. Cut the carrots and parsnips into 3-inch lengths. Quarter the fat lengths, and cut the thin ends into halves so that the pieces are about the same size. Cut away the cores from the parsnips. Toss with the garlic, salt, pepper, rosemary sprigs, and olive oil until all of the vegetables are coated with oil.
- Spread in an even layer in the prepared pan or baking dish. Cover with foil and place in the oven for 30 minutes. Turn the heat down to 375ºF and uncover the pan. Stir gently, and continue to roast until lightly browned, 20 to 30 minutes. Remove from the heat, and serve.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 8 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 9 grams
FIVE-SPICE ROASTED CARROTS WITH TOASTED ALMONDS
A complex combination of fennel seeds, anise, clove, cinnamon and Szechuan peppercorns, five-spice powder is a crucial ingredient in the Chinese pantry that also happens to be deeply versatile. It can be used as a dry rub for roast chicken, tossed with sautéed vegetables or sprinkled over toasted nuts. Here, five-spice powder, along with a bright splash of vinegar and ginger, dresses up simple roasted carrots. Preheating your baking sheet in the oven will help caramelize and crisp your vegetables, and will also speed up cooking time.
Provided by Sue Li
Categories dinner, easy, weeknight, vegetables, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Arrange one oven rack at the top and one at the bottom of the oven. Place a baking sheet on the bottom rack and heat the oven to 425 degrees.
- In large bowl, stir together 2 tablespoons olive oil with the five-spice powder, garlic and 1 teaspoon salt. Add the carrots and toss to coat. Transfer carrots to the hot baking sheet and arrange in an even layer and roast, on the bottom rack, until the carrots are tender and browned all over, 20 to 25 minutes, flipping halfway through.
- While carrots are roasting, toast almonds on a separate baking sheet, on the top rack, until golden brown, 7 to 8 minutes. Allow to cool, then finely chop and transfer to a large bowl or serving platter. Add the chives, vinegar, ginger and remaining olive oil to the almonds, and season with salt. Add roasted carrots and toss to coat. Serve hot.
OVEN-ROASTED SPICED CARROTS
I started roasting veggies and serving them often with dinner. Now my children say, "Is it OK to finish the veggies?" Pinch me. -Joan Duckworth, Lee's Summit, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat., Arrange carrots in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally.
Nutrition Facts : Calories 93 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 228mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
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