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.
ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
- Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.
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
ROASTED POTATOES, PARSNIPS AND CARROTS
I love roasted vegetables. This is an easy and simply delicious recipe by Jamie Oliver. Your veggies will be crisp on the outside and tender on the inside. Yum!
Provided by LifeIsGood
Categories Potato
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Peel the veggies and halve any larger ones lengthways. I like to quarter my potatoes (sometimes more if they are large).
- Break the garlic bulb into cloves, smash them slightly and take peels off. (Jamie leaves his unpeeled, but I prefer the garlic peeled.).
- Pick the rosemary leaves off the stalks.
- Put the potatoes and carrots into a large pan of salted boiling water on high heat and bring back to a boil. Boil for about 5 minutes, then add the parsnips and cook for another 4 minutes.
- Drain the veggies in a colander and allow to steam dry.
- Take the carrots and parsnips out and set aside.
- "Fluff" the potatoes in the colander by shaking it around a little. It's important to do this if you want the yummy crispy bits and edges.
- Put a large roasting pan over medium heat and add the olive oil. Add the garlic and rosemary leaves. Then put all the veggies into the pan with a good pinch of salt and pepper. Stir them around to get them well coated.
- Spread the veggies evenly out into one layer. This is important, so they will roast, not steam.
- Put them into the preheated oven and cook for about 45 minutes to an hour. This will depend on your oven. I like to stir them up at least once while cooking. Watch so they don't burn.
Nutrition Facts : Calories 439.4, Fat 7.7, SaturatedFat 1.1, Sodium 96.6, Carbohydrate 87.8, Fiber 16.3, Sugar 13.8, Protein 8.9
ROASTED CARROT, PARSNIP AND POTATO SOUP
This is a creamy, comforting winter soup that is incredibly simple to make. All you need to do is blend together broth and roasted vegetables and heat through. You can make the soup with other roasted vegetables as well, but I love the sweet combination of the carrots and parsnips. If you've got roasted vegetables on hand, you'll need about 4 cups.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Line a sheet pan or a baking dish with parchment or foil. Toss vegetables, including garlic cloves, with olive oil and salt and pepper to taste. Spread in baking dish or on sheet pan in an even layer and place in oven. Set timer for 20 minutes.
- After 20 minutes, stir vegetables and turn heat down to 400 degrees. Roast for another 20 to 30 minutes (or longer; I have found every oven I've used to be different, thus the range), or until very tender and caramelized on the edges, stirring every 10 minutes. Remove from the heat. You should have about 4 cups roasted vegetables.
- Hold garlic cloves with a towel so that you don't burn your fingers. Squeeze out the pulp into a blender. Add half the vegetables and 2 cups of the stock. Cover the top of the blender with a towel pulled down tight, rather than airtight with the lid, because hot mixture will jump and push the top off if the blender is closed airtight. Blend until smooth and transfer to a soup pot. Repeat with the second half of the roasted vegetables. Transfer to the pot and whisk in remaining broth. Season to taste with salt and pepper and heat through. Serve each bowl with a sprinkle of chopped fresh herbs and if you wish, a swirl of crème fraîche or yogurt.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1066 milligrams, Sugar 12 grams
More about "roasted carrot parsnip and potato coins recipes"
ROASTED CARROT, PARSNIP, AND POTATO COINS RECIPE | BON …
From bonappetit.com
4.3/5 (3)Servings 8
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Spray 2 heavy large rimmed baking sheets with nonstick spray. Cut carrots and parsnips into 3- to 4-inch lengths. Fit processor with 1/4-inch-thick slicing disk. Working in batches, place carrot pieces upright and fitting snugly side by side in feed tube of processor. With machine running, use plunger to push down firmly on carrots and cut uniform round slices. Transfer carrot coins to extra-large bowl. Repeat with parsnips, then potatoes.
- Add olive oil, 2 teaspoons coarse salt, coriander, cardamom, and freshly ground black pepper to vegetable mixture and toss to coat. Divide mixture between prepared baking sheets. Roast vegetables until tender and golden brown around edges, about 1 hour. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.
OVEN ROASTED POTATOES AND PARSNIPS • THE BOJON GOURMET
From bojongourmet.com
HONEY ROASTED PARSNIPS AND CARROTS - COOK AT HOME MOM
From cookathomemom.com
ROASTED CARROT PARSNIP AND POTATO COINS RECIPES
From tfrecipes.com
ROAST PARSNIPS AND CARROTS RECIPE - BBC FOOD
From bbc.co.uk
CARROT AND PARSNIP SOUP - THE LAST FOOD BLOG
From thelastfoodblog.com
HONEY ROASTED CARROTS AND PARSNIPS - GREAT BRITISH RECIPES
From greatbritishrecipes.com
ROASTED POTATOES, PARSNIPS AND CARROTS - ROASTED ROOT VEGETABLES
From homecookingadventure.com
ROASTED CARROT, PARSNIP & POTATO COINS RECIPE - RECIPEZAZZ.COM
ROASTED CARROT, PARSNIP, AND POTATO COINS RECIPE | SAY MMM
From saymmm.com
ROASTED CARROT, PARSNIP & POTATO COINS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
CARROT AND PARSNIP COINS RECIPE - RECIPETIPS.COM
From recipetips.com
INCREDIBLE ROASTED VEGETABLE RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
ROASTED POTATOES, CARROTS AND PARSNIPS RECIPE - FARM AND DAIRY
From farmanddairy.com
WE'RE OBSESSED WITH INA GARTEN'S PUREED PARSNIP RECIPE | TASTE OF …
From tasteofhome.com
ROASTED ROOT VEGETABLE PANZANELLA RECIPE
From simplyrecipes.com
'HONEY' MAPLE ROASTED CARROTS AND PARSNIPS – THE VEGAN LARDER
From theveganlarder.com
YOTAM OTTOLENGHI’S RECIPES FOR ROAST DINNER LEFTOVERS
From theguardian.com
RECIPES FOR ROASTED CARROT, PARSNIP, AND POTATO COINS WITH GROCERY ...
From saymmm.com
You'll also love