Roasted Carrot Parsnip And Potato Coins Recipe Epicuriouscom

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ROASTED PARSNIPS AND CARROTS



Roasted Parsnips and Carrots image

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

2 pounds parsnips, peeled
1 pound carrots, unpeeled
3 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

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 CARROT, PARSNIP, AND POTATO COINS



Roasted Carrot, Parsnip, and Potato Coins image

Provided by Tori Ritchie

Categories     Potato     Side     Roast     Christmas     Vegetarian     Quick & Easy     Low Cal     High Fiber     Dinner     Root Vegetable     Carrot     Parsnip     Healthy     Low Cholesterol     Vegan     Christmas Eve     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Nonstick vegetable oil spray
4 medium carrots (about 1 1/4 pounds), scrubbed, ends trimmed
4 medium parsnips (about 1 1/4 pounds), scrubbed, ends trimmed
1 pound fingerling potatoes or baby Dutch yellow potatoes, scrubbed
1/2 cup olive oil
2 teaspoons coarse kosher salt
2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
3/4 teaspoon freshly ground black pepper

Steps:

  • 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.
  • Transfer roasted vegetable coins to large bowl and serve.

ROASTED CARROTS, PARSNIPS AND FRIES



Roasted Carrots, Parsnips and Fries image

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 POTATOES



Roasted Carrots and Potatoes image

Roasted carrots and potatoes make a nice, easy, yummy side.

Provided by Peggy Oliver

Categories     Side Dish     Vegetables     Carrots

Time 1h

Yield 6

Number Of Ingredients 8

1 ¾ pounds small red potatoes, halved
1 ½ pounds carrots, cut into 3-inch pieces
3 tablespoons olive oil
1 tablespoon honey
1 teaspoon lemon zest
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
  • Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

Nutrition Facts : Calories 210.4 calories, Carbohydrate 35 g, Fat 7.2 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 280.4 mg, Sugar 9.6 g

ROASTED PARSNIPS AND CARROTS



Roasted Parsnips and Carrots image

One of my favorite ways to eat parsnips!

Provided by joyfulg

Categories     Side Dish     Vegetables     Carrots

Time 50m

Yield 4

Number Of Ingredients 10

1 pound carrots
1 pound parsnips
3 tablespoons extra-virgin olive oil
salt and ground black pepper to taste
¼ cup butter, softened
2 tablespoons minced shallot
2 tablespoons chopped fresh chives
1 ½ teaspoons chopped fresh rosemary
1 ½ teaspoons chopped fresh thyme
1 clove garlic, minced

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



Roasted Potatoes, Parsnips and Carrots image

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

2 1/2 lbs potatoes (I use Idaho or Russet)
6 parsnips
6 carrots
1 bulb of garlic
3 sprigs fresh rosemary
sea salt & freshly ground black pepper, to taste
2 tablespoons olive oil, approx

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

MEAN'S ROASTED PARSNIPS & CARROTS



Mean's Roasted Parsnips & Carrots image

Great little appetizer or side dish.. an adopted recipe that I inherited from Mean Chef who not longer frequents this site. Don't gasp but I'm certain that I have manged to *improve* a Mean Chef recipe ! DO try this *without the sherry wine vinegar* and DO substitute medium Sherry in it's place and up the rosemary and thyme considerably (I also added the rosemary and thyme to the sherry mix and cooked everything together) DH eats carrots if he has to but avoids them if possible, ...until I changed this to Sherry and more herbs and he LOVES this now... I have also added sweet potatoes to the carrots and parsnip and it's a marriage made in heaven. DH was actually pleased to see more carrots on the shopping list for the first time in his life! Try it, this is a delight ! Enjoy!!! ZWT REGION: New Zealand.

Provided by kiwidutch

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb parsnip
1 lb carrot
6 tablespoons butter
3 tablespoons brown sugar
4 tablespoons sherry wine vinegar
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
salt and pepper
1 lb carrot (450g)
1 lb parsnip (450g)
6 tablespoons butter
4 tablespoons brown sugar
6 tablespoons medium sherry
3 tablespoons thyme
3 tablespoons rosemary
salt
pepper
3 sweet potatoes (peeled and cut into 8cm or 3 inch rounds)

Steps:

  • Peel parsnips and carrots.
  • Cut the parsnips into 2" pieces.
  • Cut the carrots in half and slice into 1" pieces.
  • The carrots need to be smaller because they take longer to cook.
  • Melt the butter in a shallow baking dish.
  • Stir in the brown sugar and sherry vinegar.
  • Add parsnips and carrots.
  • Coat the vegetables with the liquid.
  • Bake at 375 F (109 C)degrees for 20 minutes.
  • Remove from oven.
  • Add rosemary and thyme.
  • Season with salt and pepper.
  • Bake for another 10 minutes until the vegetables are fork tender.
  • Serves 4.

Nutrition Facts : Calories 748.4, Fat 36, SaturatedFat 22.1, Cholesterol 91.6, Sodium 544.5, Carbohydrate 106.7, Fiber 20.9, Sugar 49.2, Protein 6.9

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