Lemon Roasted Parsnips Recipes

BASIC ROASTED PARSNIPS

Steps:

• Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. Halve the parsnips crosswise, to divide the thick and thin ends from each other. Halve or quarter the thick ends lengthwise, then cut all segments crosswise into 2-inch lengths. In a medium bowl, toss the parsnips with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.
• Turn the parsnips out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast the parsnips until browned on bottom, about 10 minutes. Flip and continue to roast until tender, about 5 minutes.
• Return the parsnips to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little oil. Season to taste with salt, pepper, and lemon juice or another flavoring, if using.

LEMON ROASTED PARSNIPS

Steps:

• Slice parsnips into 5 inch lengths. Half or quarter lengthwise to make 1/2 inch slices.Heat oven to 375. Melt butter in skillet, add parsnips and stir to coat. Remove with slotted spoon to rimmed baking sheet. Salt and pepper. Reserve pot with butter. Roast parsnips until tender, tossing occasionally about 45 minutes. Add lemon juice, zest,and nutmeg to reserved butter. Pour over parsnips and toss to coat. Arrange on platter and serve.

MICROWAVED LEMON GLAZED PARSNIPS

Steps:

• Peel and cut parsnips into 1/4's lengthwise or thick sticks.
• Combine with other ingredients in a microwave safe dish.
• Cover and cook on medium power for aprrox 5 minutes (more or less depending on the wattage of your microwave).
• When tender, remove from oven and stand covered for 5mins before serving.
• Sprinkle with finely chopped parsley if desired and serve.

ROASTED CARROTS, PARSNIPS, AND MEYER LEMONS

Steps:

• Spray 2 large rimmed baking sheets with nonstick spray. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Combine carrots, parsnips, garlic, lemon slices, and 4 tablespoons oil in large bowl. Sprinkle with 1 1/2 teaspoons salt and toss to coat evenly. Divide mixture between prepared sheets, spreading in single layer. Roast vegetables 20 minutes. Stir vegetables; reverse positions of sheets. Roast until vegetables are tender and brown at edges, about 20 minutes longer.
• Transfer vegetables to platter. Drizzle with remaining 2 tablespoons oil; sprinkle with parsley. Season with pepper and 1/2 teaspoon salt. Serve warm or at room temperature.

LEMON THYME ROASTED PARSNIPS WITH RED ONION CONFIT

Steps:

• Heat oven to 190C / 375°F.
• Cut parsnips lengthways into halves or quarters depending on size.
• Toss the parsnips and lemon in the olive oil and sprinkle with 1/2 the thyme. Roast for 40 mins until tender.
• To make the confit heat the oil and gently fry the onion for 6 - 7 minutes Add the chilli, ginger, sugar, garlic and seasoning. Cover and cook over a low heat for 15 minutes until caramelised and tender. If it becomes too sticky or dry add 2 tsp of water.
• Remove parsnips from oven and pile onto plates. Sprinkle over the rest of the thyme and serve with the confit on the side.

ROASTED PARSNIPS AND CARROTS

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.