Roasted Potatoes And Parsnips Recipes

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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

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 POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS



Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12

1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
  • Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

ROASTED SWEET POTATOES AND PARSNIPS WITH CHILI POWDER



Roasted Sweet Potatoes and Parsnips with Chili Powder image

After the duck has cooked for about an hour, you'll have enough fat to prepare these vegetables. If using previously reserved duck fat, melt and cool it first.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 9

1 pound sweet potatoes, cut into wedges
1 pound parsnips, cut into 2-inch lengths (do not peel)
1/4 cup strained reserved duck fat, from Roast Duck, cooled
1 1/2 teaspoons coarse salt
1 1/2 teaspoons ancho chili powder
1 teaspoon ground cinnamon
1 navel orange, preferably organic, cut into 1 1/2-inch wedges (do not peel)
3 sprigs thyme
1 tablespoon unsulfured molasses

Steps:

  • Preheat oven to 425 degrees. Toss sweet potatoes and parsnips with reserved duck fat. Mix together salt, chili powder, and cinnamon. Sprinkle vegetables with seasoning mixture, and toss to coat well. Spread in a single layer on a rimmed baking sheet.
  • Roast vegetables for 15 minutes. Remove from oven, and toss in orange wedges and thyme. Roast, stirring halfway through, until vegetables are golden brown and tender, about 30 minutes. Drizzle with molasses.

GOLDEN ROASTED POTATOES, PARSNIPS & GARLIC



Golden roasted potatoes, parsnips & garlic image

A crispy roast vegetable side dish with a heavy hit of delicious garlic - great for entertaining and simple roast dinners

Provided by Good Food team

Categories     Lunch, Side dish

Time 1h15m

Number Of Ingredients 4

800g smallish potato , small ones left whole, larger ones quartered
3 large parsnips , cut into large chunks
4 tbsp sunflower oil
2 garlic bulbs, split into cloves

Steps:

  • Heat oven to 200C/180C fan/gas 6. Cook the potatoes and parsnips in a large pan of boiling salted water for 3 mins. Drain, then separate potatoes from parsnips.
  • Meanwhile, pour the oil into a roasting tin and heat for 5 mins. Coat the potatoes in the hot oil, then roast for 25 mins. Remove from oven, add the parsnips and garlic, then return to the oven and cook for a further 30 mins, giving the tin a shake halfway through.

Nutrition Facts : Calories 338 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium

SEAN'S MOMMY'S ROASTED ROOT VEGETABLES



Sean's Mommy's Roasted Root Vegetables image

I wanted to do something different as a vegetable side dish. It was Thanksgiving, so I got a bunch of root vegetables and roasted them. They were a hit and are now a staple at our holiday table. I cook them during the year sometimes, as well.

Provided by Sean's Mommy

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h15m

Yield 10

Number Of Ingredients 8

1 butternut squash - peeled, seeded and cut into 1-inch dice
3 carrots, cut into 1 inch pieces
1 large sweet potato, cut into 1-inch cubes
1 rutabaga, peeled and cut into 1-inch pieces
3 parsnips, peeled and cubed
3 turnips, peeled and cut into 1-inch dice
¼ cup extra virgin olive oil
kosher salt and pepper to taste

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Place the butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper, and place the vegetables into a deep roasting pan.
  • Roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. Stir once as the vegetables roast to ensure even cooking.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 38.9 g, Fat 6 g, Fiber 8.1 g, Protein 3.5 g, SaturatedFat 0.9 g, Sodium 121.3 mg, Sugar 11.2 g

JAMIE OLIVER'S ROAST POTATOES, PARSNIPS, AND CARROTS



Jamie Oliver's Roast Potatoes, Parsnips, and Carrots image

Quoted from Jamie Oliver's website: "Have a go at this recipe - it will give you potatoes that are perfectly crispy on the outside and fluffy in the middle. The principle of parcooking in boiling water, then tossing in flavoured oil and roasting until deliciously golden and crisp, is just about the same for any other root veg, particularly parsnips and carrots, so I've included these in this recipe too."

Provided by SweetPeaNC

Categories     Potato

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 1/2 lbs potatoes
6 parsnips
6 carrots
1 bulb of garlic
3 sprigs fresh rosemary
sea salt
black pepper, freshly ground
2 -3 tablespoons olive oil

Steps:

  • Heat oven to 400°.
  • Peel the vegetables and halve any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves from the woody stalks.
  • Put the potatoes and carrots into a large pan - you may need to use two - of salted, boiling water on a high heat and bring back to the boil.
  • Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
  • Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side.
  • Fluff up the potatoes in the colander by shaking it around a little - it's important to 'chuff them up' like this if you want them to have all those lovely crispy bits when they're cooked.
  • Add the olive oil, garlic, and rosemary leaves.
  • Put the vegetables into the tray with a good pinch of salt and pepper and stir them around to coat them in the flavours.
  • Spread them out evenly into one layer - this is important, as you want them to roast, not steam as they will if you have them all on top of each other
  • Cook for approximately 40 minutes or until the vegetables become browned and crispy.

SWEET POTATOES AND PARSNIPS



Sweet Potatoes and Parsnips image

Allspice, garlic and sweet onion season roasted sweet potatoes and parsnips in this hearty harvesttime dish.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 10 servings.

Number Of Ingredients 8

4 medium sweet potatoes (about 2 pounds), peeled
4 medium parsnips (about 2 pounds), peeled
1 large sweet onion, cut into wedges
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • Cut sweet potatoes in half lengthwise. Cut each half lengthwise into four pieces, then into 3-in. slices. Cut parsnips into quarters, then into 3-in. pieces. Place the potatoes, parsnips and onion in a 3-qt. microwave-safe baking dish. Cover and microwave on high for 1 to 1-1/2 minutes; stir. Cover and cook 30 seconds longer or until vegetables are crisp tender. Add remaining ingredients; toss to coat. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 169 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 130mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED CARROT, PARSNIP AND POTATO SOUP



Roasted Carrot, Parsnip and Potato Soup image

This is a creamy, comforting winter soup that is incredibly simple to make. All you need to do is blend together broth and roasted vegetables and heat through. You can make the soup with other roasted vegetables as well, but I love the sweet combination of the carrots and parsnips. If you've got roasted vegetables on hand, you'll need about 4 cups.

Provided by Martha Rose Shulman

Categories     dinner, lunch, appetizer, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

1 1/2 pounds carrots, peeled and cut in 3/4 inch pieces
1/2 pound (2 large) parsnips, peeled, quartered, cored and cut in 3/4 inch pieces
1 medium or large red onion, cut in large dice
1 medium (about 6 ounces) Yukon gold potato, quartered
2 garlic cloves, in the skin
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
6 cups chicken or vegetable stock or broth
Chopped fresh herbs, such as parsley, thyme, tarragon or chives, for garnish
Crème fraîche or yogurt for garnish (optional)

Steps:

  • Preheat oven to 425 degrees. Line a sheet pan or a baking dish with parchment or foil. Toss vegetables, including garlic cloves, with olive oil and salt and pepper to taste. Spread in baking dish or on sheet pan in an even layer and place in oven. Set timer for 20 minutes.
  • After 20 minutes, stir vegetables and turn heat down to 400 degrees. Roast for another 20 to 30 minutes (or longer; I have found every oven I've used to be different, thus the range), or until very tender and caramelized on the edges, stirring every 10 minutes. Remove from the heat. You should have about 4 cups roasted vegetables.
  • Hold garlic cloves with a towel so that you don't burn your fingers. Squeeze out the pulp into a blender. Add half the vegetables and 2 cups of the stock. Cover the top of the blender with a towel pulled down tight, rather than airtight with the lid, because hot mixture will jump and push the top off if the blender is closed airtight. Blend until smooth and transfer to a soup pot. Repeat with the second half of the roasted vegetables. Transfer to the pot and whisk in remaining broth. Season to taste with salt and pepper and heat through. Serve each bowl with a sprinkle of chopped fresh herbs and if you wish, a swirl of crème fraîche or yogurt.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1066 milligrams, Sugar 12 grams

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