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.
STOVETOP-BRAISED CARROTS AND PARSNIPS
In this simple side dish, carrots and parsnips are simmered in a few pats of butter and a splash of water until tender, then hit with a dash of lemon juice and a sprinkling of fresh herbs. Use the smallest carrots and parsnips you can find; the smaller, the sweeter.
Provided by Mark Bittman And Sam Sifton
Categories easy, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Combine all ingredients except lemon juice and garnish in a skillet with a cover; add a quarter cup of water. Bring to a boil, then cover and adjust heat so mixture simmers gently. Check every few minutes and add more water if necessary.
- Cook until the vegetables are tender and the liquid is almost gone, about a half-hour. Uncover and boil off remaining liquid if necessary, then taste and adjust seasoning, adding lemon juice as needed. Garnish and serve hot, warm or at room temperature.
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 PARSNIPS AND CARROTS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F.
- Melt the butter, sherry wine vinegar and sugar in a small pan over medium heat. Stir well to combine and remove from the heat.
- Quarter the parsnips and cut the carrots into 2-inch pieces. Put on a baking sheet and drizzle with the butter and sherry mixture. Season with salt and pepper, (lots of pepper) and toss to thoroughly coat all the vegetables. Bake in the preheated oven until the vegetables are golden brown. About 5 minutes before the vegetables are done remove them from the oven, sprinkle with fresh thyme and mix to combine. Return to the oven and bake until cooked through about 5 more minutes. Serve.
SPICED CARROTS WITH PISTACHIOS
Satisfy everyone during the holidays with this side that mixes carrots with pistachios and raisins. It's gluten free, vegan and vegetarian, too. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, pie spice, salt and pepper; cook and stir until butter is melted. Add carrots, raisins and pistachios; cook and stir over medium heat for 5 minutes or until glazed.
Nutrition Facts : Calories 181 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 223mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 4g fiber), Protein 3g protein.
ROASTED CARROTS AND PARSNIPS WITH CITRUS BUTTER
Provided by Cal Peternell, Chez Panisse Restaurant and Café
Categories Vegetable Side Roast Kid-Friendly Quick & Easy Carrot Parsnip Healthy Low Cholesterol Vegan Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 6-8
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F.
- In a small bowl, combine butter, orange zest, orange juice, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir well to combine. Set the citrus butter aside.
- Peel the carrots and parsnips and cut them lengthwise into long wedges, which that will get a bit browned and crisp at the ends. If I am roasting young carrots small enough to cook whole or halved lengthwise, I like to leave a half inch or so of the greens attached-looks pretty. Parsnips will cook at about the same rate as carrots, so cut them into similar-size pieces.
- On a rimmed baking sheet, toss vegetables with oil; season with 1 teaspoon salt and toss again. Spread the vegetables flat and roast until tender and lightly browned (and more than lightly browned on the thinner edges), tossing halfway through, 20 to 30 minutes. If they seem to be getting too browned before tender, sprinkle them with a little water and keep roasting.
- When vegetables are roasted, place in a warmed dish and spoon the citrus butter on, tossing them gently to melt the butter and coat the roots. Serve warm.
CARROTS AND PARSNIPS
This is from an old friend. It is a lovely looking side dish and it dresses up a plate beautifully.
Provided by Eldeevee
Categories Canadian
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Microwave carrots, parsnips and orange juice on high uncovered for 2 minutes.
- Add butter, sugar, salt and pepper and cover and microwave for 5-7 minutes on high.
- Let stand 2 minutes and then stir in parsley and almonds.
Nutrition Facts : Calories 73.4, Fat 4.7, SaturatedFat 2, Cholesterol 7.6, Sodium 119.8, Carbohydrate 7.7, Fiber 1.3, Sugar 5.4, Protein 1.1
PARSNIPS AND CARROTS WITH ORANGE BUTTER
Categories Citrus Side Quick & Easy High Fiber Carrot Parsnip Fall Gourmet
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a skillet combine the water, the parsnips, the carrots, and salt to taste, simmer the vegetables for 15 minutes, or until they are just tender, and stir in the orange juice. Simmer the mixture for 5 minutes, or until the vegetables are tender, and transfer the vegetables with a slotted spoon to a bowl. Boil the liquid until it is reduced to about 2 tablespoons, remove the skillet from the heat, and stir in the zest and the butter, stirring until the butter is melted. Spoon the sauce over the vegetables.
WHIPPED CARROTS AND PARSNIPS
Nutty carrots! Originally submitted to ThanksgivingRecipe.com.
Provided by Linda
Categories Side Dish Vegetables Carrots
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
- Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 28.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 8 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 151.8 mg, Sugar 9.5 g
CARROTS AND PARSNIPS WITH CALIFORNIA PISTACHIO BUTTER
Make and share this Carrots and Parsnips With California Pistachio Butter recipe from Food.com.
Provided by Lambkyns
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Carrots and Parsnips: Steam carrots and parsnips 7 to 8 minutes or until tender.
- California Pistachio Butter: Combine butter, pistachios, lemon peel, lemon juice and honey. Makes 1/3 cup.
- Add 3 tablespoons butter to steamed vegetables. Garnish with pistachios, if desired.
- Variations: Other vegetables, steamed, can be substituted. Zucchini, green beans, asparagus and broccoli are a few suggestions.
Nutrition Facts : Calories 120.2, Fat 9, SaturatedFat 5, Cholesterol 20.3, Sodium 99.3, Carbohydrate 9.8, Fiber 2.6, Sugar 4.3, Protein 1.3
More about "carrots and parsnips with california pistachio butter recipes"
CARROTS WITH PISTACHIO-HERB BUTTER - RECIPE - FINECOOKING
From finecooking.com
4.8/5 (4)Category Side DishesServings 8Calories 170 per serving
CARROTS WITH PISTACHIO HERB BUTTER | KEVIN IS COOKING
From keviniscooking.com
MASHED CARROTS AND PARSNIPS - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
ROASTED CARROTS AND PARSNIPS | SOUTHERN LIVING
From southernliving.com
"BURNT" CARROTS AND PARSNIPS RECIPE | BON APPéTIT
From bonappetit.com
GLAZED CARROTS WITH PISTACHIOS - BETTER HOMES & GARDENS
From bhg.com
RECIPE: ROASTED CARROTS AND PARSNIPS WITH GARLIC-HERB BUTTER ...
From recipelink.com
PARSNIPS AND CARROTS WITH ORANGE BUTTER - BIGOVEN.COM
From bigoven.com
BUTTER-STEAMED CARROTS AND PARSNIPS RECIPE | MYRECIPES
From myrecipes.com
ROASTED CARROTS WITH PISTACHIO ORANGE BUTTER - COOKING FOR KEEPS
From cookingforkeeps.com
BUTTER ROASTED CARROTS AND PARSNIPS WITH OREGANO
From carriesexperimentalkitchen.com
ROASTED CARROTS AND PARSNIPS - DELICIOUS LITTLE BITES
From deliciouslittlebites.com
SAUTEED CARROTS AND PARSNIPS - WHOLESOME FARMHOUSE RECIPES
From wholesomefarmhouserecipes.com
TRICOLOR ROASTED CARROTS AND PARSNIPS RECIPE - FOOD & WINE
From foodandwine.com
CARROTS AND PARSNIPS WITH CALIFORNIA PISTACHIO BUTTER
From worldbestbutterrecipe.blogspot.com
ROASTED CARROTS AND PARSNIPS - SPEND WITH PENNIES
From spendwithpennies.com
CARROTS AND PARSNIPS WITH PISTACHIO... - PEAK OF THE MARKET | FACEBOOK
From facebook.com
BEST HONEY-GLAZED CARROTS AND PARSNIPS RECIPE - THE PIONEER …
From thepioneerwoman.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
PARSNIPS AND CARROTS WITH ORANGE BUTTER - PLAIN.RECIPES
From plain.recipes
WHIPPED CARROTS AND PARSNIPS RECIPE - RECIPES.NET
From recipes.net
RECIPE: ORANGE-BRAISED CARROTS AND PARSNIPS
From chron.com
ROASTED CARROTS WITH PISTACHIOS - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
ROASTED CARROTS & PARSNIPS, HERBS - CIA FOODIES
From ciafoodies.com
ROASTED CARROTS AND PARSNIPS WITH CITRUS BUTTER
From mealplannerpro.com
CARROTS AND PARSNIPS WITH CALIFORNIA PISTACHIO BUTTER RECIPE
From webetutorial.com
ROASTED CARROTS AND PARSNIPS WITH HERBED BUTTER – FOODSMITHS
From foodsmiths.com
CARROTS WITH PISTACHIO-HERB BUTTER – DAVID AND ELAINE'S RECIPES
From danderecipes.com
BRAISED AND GLAZED CARROTS AND PARSNIPS WITH ORANGE AND …
From 177milkstreet.com
ROASTED CARROTS & PARSNIPS | AIP COLAB
From aipcolab.com
PARSNIPS AND CARROTS WITH ORANGE BUTTER - COMPLETERECIPES.COM
From completerecipes.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
AIR FRYER CARROTS AND PARSNIPS - NO PLATE LIKE HOME
From noplatelikehome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #side-dishes #vegetables #easy #dietary #low-sodium #low-in-something #carrots
You'll also love