Roasted Parsnips With Rosemary Recipes

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ROASTED PARSNIPS WITH ROSEMARY



Roasted Parsnips with Rosemary image

Rosemary enhances the flavor of these little oven-baked parsnip fries.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 4

1 1/2 pounds parsnips, peeled and cut into 1/2-by-2-inch pieces
2 tablespoons olive oil
2 teaspoons chopped fresh rosemary
Salt and pepper

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss parsnips with oil and rosemary, then season with salt and pepper. Roast until tender and golden, about 20 minutes, stirring halfway through.

Nutrition Facts : Calories 168 g, Fat 7 g, Fiber 7 g, Protein 2 g, SaturatedFat 1 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

BAKED PARSNIP FRIES WITH ROSEMARY



Baked Parsnip Fries with Rosemary image

This recipe for roasted parsnips with rosemary is a healthy alternative to French fries.

Provided by Rozanne Gold

Categories     Side     Bake     Low Cal     Rosemary     Parsnip     Healthy     Low Cholesterol     Bon Appétit

Number Of Ingredients 6

2 1/2 pounds parsnips or carrots, peeled, cut into about 3 x 1/2" strips
1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
1 large garlic clove, minced
3 tablespoons olive oil
Kosher salt and freshly ground pepper
1/2 teaspoon (or more) ground cumin

Steps:

  • Preheat oven to 450°F. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
  • Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10-15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired.

ROASTED CARROTS AND PARSNIPS WITH ROSEMARY AND GARLIC



Roasted Carrots and Parsnips with Rosemary and Garlic image

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

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

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

ROAST PARSNIPS WITH MAPLE SYRUP & ROSEMARY



Roast parsnips with maple syrup & rosemary image

Bring out the sweetness of this classic roast accompaniment with maple syrup and sprigs of rosemary for a low-fat yet delicious side dish

Provided by Sara Buenfeld

Categories     Side dish

Time 55m

Number Of Ingredients 6

1kg parsnips (around 15cm in length), peeled
4 tsp plain flour
4 tsp olive or rapeseed oil
4 tsp maple syrup
rosemary sprigs, leaves only, chopped
flaky sea salt

Steps:

  • Halve the parsnips down their length (as they are not too big, the cores shouldn't be woody so there is no need to remove them), then cut each half into 3 equal pieces. To do this, cut off the bottom and halve the top down the length. Boil for 5 mins, then drain well and toss with the flour.
  • Heat oven to 220C/200C fan/gas 7. Put the oil in a large roasting tin and heat in the oven for 5 mins. Add the parsnips, turn them in the oil and give the tin a shake so that all the parsnips are in contact with the base of the tin. Roast for 30 mins, turning once, until golden. Tip onto a platter, drizzle with the maple syrup and scatter with rosemary and salt.

Nutrition Facts : Calories 116 calories, Fat 1 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

ROSEMARY ROASTED POTATOES AND PARSNIPS



Rosemary Roasted Potatoes and Parsnips image

A combination of crispy roasted root vegetables is an essential part of any British roast dinner. I heap them all together on a serving dish and let my guests serve themselves. The vegetables can be prepared and parboiled, then set aside until you're ready to pop them into the oven to roast.

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 8

2 1/2 pounds potatoes, such as Yukon gold, peeled and cut into even chunks
3 medium sweet potatoes, peeled and cut into chunks
2 medium parsnips, trimmed and cut into chunks
Large pinch of flaky sea salt, plus more for the water
3 tablespoons vegetable oil
Freshly ground black pepper, to taste
3 to 4 rosemary sprigs
1 bulb garlic, cut in half crosswise

Steps:

  • Preheat your oven to 350 degrees F (180 degrees C/Gas mark 4).
  • Put the potatoes, sweet potatoes and parsnips into a large pot of cold salted water. Bring to a boil, then turn the heat down to a gentle simmer. Cook for 5 minutes and then drain in a colander. (If you are preparing ahead of time, you can now set the vegetables aside, or keep them in the fridge until you are ready to roast.)
  • Pour the vegetable oil into a large roasting pan and heat it in the oven for 5 minutes. Add the vegetables to the hot oil and toss to coat. Sprinkle with the salt and pepper and add the rosemary sprigs. Carefully toss again.
  • Pop the vegetables in the oven and roast for 30 minutes. Turn the vegetables and add the garlic, then roast until the vegetables are crispy and golden on the outside, about 30 minutes more.

ROASTED PARSNIPS WITH ROSEMARY



ROASTED PARSNIPS WITH ROSEMARY image

These parsnips are cut in sticks to resemble French fries and are seasoned with rosemary, Dijon mustard and Worcestershire sauce. Serve them as a side dish with a seasonal winter meal.

Categories     Sides

Yield Serves 6.

Number Of Ingredients 7

2 lb parsnips, peeled and cut into 3 inch sticks (about 5 cups)
2 tbsp canola oil
1 tbsp chopped fresh rosemary
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp salt
1/2 tsp freshly ground pepper

Steps:

  • Preheat oven to 400ºF.
  • Combine all ingredients in a bowl; toss to coat.
  • Place parsnips in a single layer in a parchment paper-lined rimmed baking sheet.
  • Bake, stirring occasionally, until parsnips are tender and lightly browned, about 30 minutes.

Nutrition Facts : Calories ​ 128 calories, 5.1 g fat, 1.5 g protein, 20.7 g carbohydrate, 5.6 g fibre, 468 mg sodium

ROASTED PARSNIPS WITH ROSEMARY



Roasted Parsnips with Rosemary image

Number Of Ingredients 5

2 pounds parsnips, peeled and cut into ½-inch pieces
3 tablespoons melted butter
2 teaspoons finely chopped fresh rosemary
¼ teaspoon salt
Pepper

Steps:

  • Preheat oven to 425°F.
  • In a bowl, combine parsnips, butter, rosemary, salt and a pinch of pepper; toss to coat evenly. Transfer parsnips to a parchment lined baking sheet and spread in a single layer.
  • Roast, stirring half way through, until lightly browned and tender, about 35 minutes.

ROASTED PARSNIPS



Roasted Parsnips image

Being a family of vegetable lovers, we like parsnips . I find there are not a lot of recipes using parsnip, but found this one on an A.B.C. programme (Cook and the Chef) and the family loved it.

Provided by Tisme

Categories     Low Protein

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

500 g of young parsnips
50 g unsalted butter
extra virgin olive oil
1 navel orange
2 teaspoons chopped rosemary

Steps:

  • Note for peeling Orange~ Peel the skin using a vegetable peeler taking none of the pith, then juice the orange and keep the peel.
  • Preheat oven to 200C .
  • Peel parsnips (if not young you need to cut out woody stem) cutting end off.
  • Cut in half lengthwise and blanch for 3 to 4 minutes in boiling salted water.
  • In a pan melt the butter until frothy and nut brown adding the extra virgin olive oil to inhibit burning.
  • In a flat baking tray pour in the nut-brown butter and place the blanched parsnips (cut side down) add the chopped rosemary and bake in 200C oven until golden brown.
  • When parsnips are golden brown (which takes about 10 minutes) take tray out of oven and deglaze the parsnips with orange juice with the peel and back in the oven for about 3 minutes until the juice has evaporated.
  • Serve immediately.

Nutrition Facts : Calories 201, Fat 10.6, SaturatedFat 6.5, Cholesterol 26.9, Sodium 14.3, Carbohydrate 27, Fiber 6.9, Sugar 9, Protein 1.9

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