Roastedcarrotsandparsnipswithmeyerlemons Recipes

ROASTED CARROTS AND PARSNIPS

Roasted Carrots and Parsnips image

Make and share this Roasted Carrots and Parsnips recipe from Food.com.

Provided by Derf2440

Categories Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 lb parsnip, peeled and cut ito 1 inch pieces
1 lb carrot, peeled and cut into 1 inch pieces
1 cup onion, cut into wedges
2 tablespoons vegetable oil
1 teaspoon dried thyme
2 tablespoons maple syrup
1 tablespoon Dijon mustard

Steps:

Preheat oven to 400 degrees.
Place parsnips, carrots, onions, oil and thyme in prepared baking dish, toss until veggies are well coated with oil.
Roast in oven for 30 minutes.
Meanwhile, in a small bowl, combine maple syrup and mustard.
Pour over veggies, toss to coat.
Roast for another 20 to 25 minutes or until veggies are tender and golden, stirring once.

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

Ingredients

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 CARROTS AND PARSNIPS

Roasted Carrots and Parsnips image

Colorful & crispy on the outside and tender on the inside, these roasted carrots & parsnips pair perfectly with so many entrèes!

Provided by Holly Nilsson

Categories Side Dish

Time 35m

Number Of Ingredients 7

Ingredients

4 carrots
4 parsnips
1 tablespoon olive oil
1 teaspoon brown sugar
½ teaspoon kosher salt
¼ teaspoon ginger powder
¼ teaspoon black pepper

Steps:

Preheat the oven to 400°F.
Peel carrots and parsnips and cut into approximately 2" pieces. Cut the thicker pieces in half lengthwise.
Toss all ingredients together and spread onto a large baking sheet.
Bake 20-30 minutes depending on the size or until carrots and parsnips are tender-crisp.

Nutrition Facts : Calories 177 kcal, Carbohydrate 35 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 349 mg, Fiber 9 g, Sugar 11 g, UnsaturatedFat 4 g, ServingSize 1 serving

ROASTED CARROTS, PARSNIPS, AND MEYER LEMONS

Roasted Carrots, Parsnips, and Meyer Lemons image

Categories Vegetable Side Roast Vegetarian Low/No Sugar Lemon Carrot Parsnip Vegan Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

Nonstick vegetable oil spray
1 pound large carrots (about 4), peeled, cut diagonally into 1/4-inch-thick slices
1 pound large parsnips (about 5), peeled, cut diagonally into 1/8-inch-thick slices
20 large garlic cloves, peeled
1 Meyer lemon, halved lengthwise, cut crosswise into 1/8-inch-thick slices, seeds removed
6 tablespoons olive oil, divided
2 teaspoons coarse kosher salt, divided
2 tablespoons chopped fresh parsley

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.

ROASTED CARROTS AND PARSNIPS WITH CUMIN

Roasted Carrots and Parsnips with Cumin image

Provided by Food Network

Categories side-dish

Time 1h10m

Number Of Ingredients 10

Ingredients

1 pound carrots, peeled and cut into 1/4-inch slices on the diagonal
1 pound parsnips, peeled and cut into 1/4-inch slices on the diagonal
3 garlic cloves, thinly sliced
2 tablespoons toasted cumin seeds
3 tablespoons honey
1/2 cup olive oil
1/3 cup water
1/2 tablespoon freshly ground black pepper
Juice of 2 limes
1/2 bunch mint, leaves only, chopped

Steps:

Preheat the oven to 350 degrees F. In a medium baking dish, combine the carrots, parsnips, garlic, cumin seeds, honey, olive oil, water, salt and pepper. Toss well. Cover and bake for 20 minutes. Remove the cover and continue baking until the carrots begin to caramelize, about 20 minutes longer. There should be no liquid remaining in the pan. Sprinkle with the lime juice and mint and serve hot or cold.

ROASTED CARROTS AND PARSNIPS WITH MEYER LEMONS

Roasted Carrots and Parsnips With Meyer Lemons image

A gift of a half dozen Meyer lemons sent me in search of recipes that would use this citrus to it's full advantage. Much sweeter than the common lemon, the flavor of Meyer lemons is a cross between a mandarin orange and a lemon. The zest is so tender, you can actually eat it. This recipe orginated on epicurious.com and includes my alterations to reduce the fat and calories without diminishing the flavors.

Provided by justcallmetoni

Categories Lemon

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

vegetable oil cooking spray
1 lb large carrot, peeled, cut diagonally into 1/4-inch-thick slices
1 lb large parsnip, peeled, cut diagonally into 1/8-inch-thick slices
20 large garlic cloves, peeled
1 meyer lemon, halved lengthwise, cut crosswise into 1/8-inch-thick slices, seeds removed
2 tablespoons olive oil
1 teaspoon kosher salt
2 tablespoons chopped fresh parsley
1/2 meyer lemon, juice of
1 tablespoon extra virgin olive oil (optional)
1/2-1 teaspoon kosher salt

Steps:

Spray two 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 2-3 tablespoons oil in large bowl.
Sprinkle with 1 teaspoon salt and toss to coat evenly. Divide mixture between prepared sheets, spreading in single layer.
Roast vegetables 15 minutes. Stir vegetables on each pan and return to the oven reversing the order. (So the pan on the top finishes on the bottom and vise versa.) Roast until vegetables are tender and brown at edges, about 20-22 minutes longer.
Season with pepper and salt. Transfer vegetables to serving platter. Squeeze 1/2 lemon on the roasted vegetables. Garnish with parsley.
If desired, drizzle with remaining 1 tablespoon oil.
Serve warm or at room temperature.

Nutrition Facts : Calories 150.9, Fat 5, SaturatedFat 0.7, Sodium 499, Carbohydrate 26.5, Fiber 6.5, Sugar 7.8, Protein 2.6

ROASTED CARROTS AND PARSNIPS WITH WHITE BALSAMIC

Roasted Carrots and Parsnips with White Balsamic image

Provided by Diane Morgan

Categories Side Roast Christmas Thanksgiving Vegetarian Low Cal High Fiber Vinegar Carrot Parsnip Fall 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 to 10 servings

Number Of Ingredients 7

Ingredients

2 1/4 pounds medium parsnips, trimmed, peeled, cut into 3 x 1/2-inch sticks
1 1/2 pounds medium carrots, trimmed, peeled, cut into 3 x 1/2-inch sticks
1/4 cup extra-virgin olive oil
2 tablespoons white balsamic vinegar
1 tablespoon minced fresh rosemary
2 teaspoons coarse kosher salt
1 teaspoon black pepper

Steps:

Preheat oven to 425°F. Combine parsnips and carrots on large rimmed baking sheet. Add oil and remaining ingredients; toss to coat. Spread in even layer on baking sheet. Roast until vegetables are tender and brown around edges, stirring occasionally, about 50 minutes to 1 hour. DO AHEAD: Can be made 1 day ahead. Cool. Cover and chill. Let stand at room temperature 1 hour, then rewarm in 400°F oven 15 minutes.

MASHED PARSNIPS

Mashed Parsnips image

Make and share this Mashed Parsnips recipe from Food.com.

Provided by Parsley

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 1/2 lbs parsnips, peeled and quartered
3 chicken bouillon cubes
1 tablespoon fresh lemon juice
4 tablespoons unsalted butter, melted
1/2 cup heavy cream, warmed
salt & freshly ground black pepper, to taste
2 tablespoons snipped fresh chives

Steps:

Place the parsnips in a saucepan with water to cover. Add the bouillon and lemon juice.
Simmer for 20 minutes or until very tender; drain.
Mash, adding the butter and cream. Season with salt and pepper.
Serve immediately, garnished with snipped chives.

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