Sauteed Parsnips And Carrots With Honey And Rosemary Recipes

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SAUTEED PARSNIPS AND CARROTS

Provided by Trisha Yearwood

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7



Sauteed Parsnips and Carrots image

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the parsnips and sprinkle with salt and pepper. Cook, turning occasionally, 6 to 8 minutes. Then add the carrots and continue cooking until the vegetables begin to brown and soften slightly, another 10 minutes.
  • Add the butter and thyme to the vegetables and continue cooking until the vegetables are glazed, about 3 minutes. Season with salt and pepper, sprinkle with the parsley and serve warm.

3 tablespoons olive oil
1 1/2 pounds parsnips, peeled and quartered lengthwise
Kosher salt and freshly ground black pepper
2 pounds thin carrots, peeled and halved lengthwise
2 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh parsley

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



Roasted Carrots and Parsnips with Rosemary and Garlic image

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

3/4 pound parsnips, peeled
1 pound carrots, peeled
Salt and freshly ground pepper
4 plump garlic cloves, peeled and lightly crushed
3 or 4 sprigs fresh rosemary
2 tablespoons extra virgin olive oil

SAUTEED PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY

Good for Thanksgiving, Bon Appetit, Nov. 2007. To add richness, sautee three ounces sliced pancetta until crisp; crumble over dish before serving! Specialty honey available online at chefshop.com

Provided by Oolala

Categories     Vegetable

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8



Sauteed Parsnips and Carrots With Honey and Rosemary image

Steps:

  • Heat oil in large skillet over medium-high heat.
  • Add carrots and saute a few minutes (they take longer than parsnips to cook) then and parsnips.
  • Sprinkle with salt and pepper to taste.
  • Saute until vegetables are beginning to brown at edges, about 12 minutes.
  • You can do the above a day ahead of serving and cover and chill in refrigerator.
  • Add butter, rosemary, and honey to vegetables.
  • Toss over medium heat until heated trhrough and vegetables are glazed, about 5 minutes.
  • Check taste to see if more salt and/or pepper is needed if desired.

2 tablespoons extra virgin olive oil
1 lb carrot, about 4 large, peeled, cut into 3-inch sticks, 1/4-inch thick
1 lb parsnip, peeled, halved lengthwise, cored and cut like the carrots
coarse kosher salt
pepper
2 tablespoons butter
1 tablespoon fresh rosemary, chopped
1 1/2 teaspoons honey, such as heather, chestnut and wildflower

SAUTEED PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY

Provided by Molly Stevens

Categories     Side     Roast     Sauté     Thanksgiving     Vegetarian     Low Cal     High Fiber     Rosemary     Carrot     Parsnip     Fall     Honey     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7



Sauteed Parsnips and Carrots with Honey and Rosemary image

Steps:

  • Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.

2 tablespoons extra-virgin olive oil
1 pound carrots (about 4 large), peeled, cut into 3x1/4x1/4-inch sticks
1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks
Coarse kosher salt
2 tablespoons (1/4 stick) butter
1 tablespoon chopped fresh rosemary
1 1/2 tablespoons honey (such as heather, chestnut, or wildflower)

SAUTEED PARSNIPS

It's hard to resist seconds when I make up a batch of these delicious veggies. The trick is to slice them very very thin...like potato chips. I find it is best to use a mandoline to make the job quick and easy. I'm not a big carrot fan, and I find that slicing thicker pieces makes the parsnips taste a bit "carroty." This is not a low-cal recipe, but it is loaded with vitamins and has a flavor that will make you crave parsnips from now on!

Provided by Spoonless Kitchen

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9



Sauteed Parsnips image

Steps:

  • Slice parsnips as thin as possible. Use a mandoline if you have one, on the thinnest setting.
  • Heat olive oil in a large skillet. Add parsnips, garlic, spices, and salt. Saute on medium to low heat until parsnips become tender and transparent. The parsnips have a tendency to absorb the oil, so be prepared to add a little more if the parsnips begin to stick to the bottom. Do not cook too fast. You want them to get thoroughly cooked without getting burned.
  • When the parsnips begin to look done, add the butter and sugar. Continue to saute until slightly browned.

Nutrition Facts : Calories 178, Fat 19.3, SaturatedFat 5.5, Cholesterol 15.3, Sodium 341.8, Carbohydrate 1.9, Fiber 0.1, Sugar 1.6, Protein 0.1

2 -4 parsnips, thinly sliced (very thin)
1/4 cup olive oil
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon sage
1 teaspoon minced garlic (fresh or jar)
1/2 teaspoon salt
1/2 tablespoon sugar
2 tablespoons butter

DSF'S HONEY ROASTED CARROTS AND PARSNIPS

My wife is pregnant and she wanted carrots, parsnips, and honey, so I threw them together in the oven and this is what we got. Simple, healthy, and delicious!

Provided by DrSeussFreak

Categories     Side Dish     Vegetables     Carrots

Time 50m

Yield 4

Number Of Ingredients 5



DSF's Honey Roasted Carrots And Parsnips image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange carrots and parsnips in a baking dish; drizzle with olive oil. Toss to evenly coat vegetables. Pour honey over coated vegetables and season with salt and pepper; toss to coat.
  • Bake in the preheated oven until vegetables are very tender, about 40 minutes.

Nutrition Facts : Calories 225 calories, Carbohydrate 41.5 g, Fat 7.2 g, Fiber 6.7 g, Protein 1.8 g, SaturatedFat 1 g, Sodium 48.7 mg, Sugar 25 g

3 carrots, peeled
3 parsnips, peeled
2 tablespoons olive oil
¼ cup honey
salt and ground black pepper to taste

HONEY ROSEMARY CARROTS

A quick and easy side dish that presents a delicious combination of flavors!

Provided by KATHYP100

Categories     Side Dish     Vegetables     Carrots

Time 30m

Yield 4

Number Of Ingredients 5



Honey Rosemary Carrots image

Steps:

  • Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.

Nutrition Facts : Calories 145.1 calories, Carbohydrate 24.4 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.1 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 91.5 mg, Sugar 20.8 g

4 large carrots, peeled and cut diagonally into 1/4-inch slices
¼ cup water
2 tablespoons butter
¼ cup honey
1 sprig fresh rosemary, leaves stripped

SAUTEED ROSEMARY CARROTS

This colorful, fresh-tasting side dish is great with chicken and potatoes but would complement just about any meal. My husband and I cook with many different kinds of herbs and have found rosemary to be delightful with carrots.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 6



Sauteed Rosemary Carrots image

Steps:

  • In a large skillet, saute carrots in oil until crisp-tender. Add green pepper; saute 5 minutes longer or until vegetables are tender. Stir in the rosemary, salt and pepper.

Nutrition Facts : Calories 70 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 275mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

1-1/2 pounds carrots, sliced
1 tablespoon olive oil
1 small green pepper, finely chopped
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper

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Top Asked Questions

How do you cook with parsnips and carrots?
In large bowl, combine parsnips, carrots, onions and 2 teaspoons of the rosemary. In small bowl, whisk together oil, salt and pepper. Drizzle over vegetables; toss. Place on 17x12-inch rimmed baking sheet. Bake 30 to 35 minutes or until vegetables are lightly browned and tender, stirring occasionally. Drizzle with honey; stir gently.
How to cook parsnips in the oven?
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.
How to cook carrots in a crock pot with honey?
A quick and easy side dish that presents a delicious combination of flavors! Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.
Are parsnips and carrots a good source of vitamin C?
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.

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