Dsfs Honey Roasted Carrots And Parsnips Recipes

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DSF'S HONEY ROASTED CARROTS AND PARSNIPS

My wife is pregnant and she wanted carrots, parsnips, and honey, so I threw them together in the oven and this is what we got. Simple, healthy, and delicious!

Provided by DrSeussFreak

Categories     Side Dish     Vegetables     Carrots

Time 50m

Yield 4

Number Of Ingredients 5



DSF's Honey Roasted Carrots And Parsnips image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange carrots and parsnips in a baking dish; drizzle with olive oil. Toss to evenly coat vegetables. Pour honey over coated vegetables and season with salt and pepper; toss to coat.
  • Bake in the preheated oven until vegetables are very tender, about 40 minutes.

Nutrition Facts : Calories 225 calories, Carbohydrate 41.5 g, Fat 7.2 g, Fiber 6.7 g, Protein 1.8 g, SaturatedFat 1 g, Sodium 48.7 mg, Sugar 25 g

3 carrots, peeled
3 parsnips, peeled
2 tablespoons olive oil
¼ cup honey
salt and ground black pepper to taste

ROASTED PARSNIPS AND CARROTS

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



Roasted Parsnips and Carrots image

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.

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

DSF'S HONEY ROASTED CARROTS AND PARSNIPS

My wife is pregnant and she wanted carrots, parsnips, and honey, so I threw them together in the oven and this is what we got. Simple, healthy, and delicious!

Provided by DrSeussFreak

Categories     Carrot Side Dishes

Time 50m

Yield 4

Number Of Ingredients 5



DSF's Honey Roasted Carrots And Parsnips image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange carrots and parsnips in a baking dish; drizzle with olive oil. Toss to evenly coat vegetables. Pour honey over coated vegetables and season with salt and pepper; toss to coat.
  • Bake in the preheated oven until vegetables are very tender, about 40 minutes.

Nutrition Facts : Calories 225 calories, Carbohydrate 41.5 g, Fat 7.2 g, Fiber 6.7 g, Protein 1.8 g, SaturatedFat 1 g, Sodium 48.7 mg, Sugar 25 g

3 carrots, peeled
3 parsnips, peeled
2 tablespoons olive oil
¼ cup honey
salt and ground black pepper to taste

HONEY-GLAZED ROASTED CARROTS AND PARSNIPS

An easy recipe for Honey-Glazed Roasted Carrots and Parsnips

Categories     Side     Roast     Christmas     Quick & Easy     High Fiber     Carrot     Parsnip     Fall     Honey     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 6



Honey-Glazed Roasted Carrots and Parsnips image

Steps:

  • Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
  • Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)
  • Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.

2 pounds carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
2 pounds parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
6 tablespoons olive oil
1 1/2 tablespoons butter
1 1/2 tablespoons honey
1 teaspoon balsamic vinegar

ROASTED CARROTS AND PARSNIPS

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



Roasted Carrots and Parsnips image

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.

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

HONEY-ORANGE SKILLET-ROASTED CARROTS & PARSNIPS

A fast and easy way to replicate the caramelized flavor of roasted vegetables, on the stove top. No need to take up space in the oven, yay!

Provided by Motley Oklahoman

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7



Honey-Orange Skillet-Roasted Carrots & Parsnips image

Steps:

  • Heat oil in large skillet over medium-high heat until shimmering. Cook carrots and parsnips, stirring occasionally, until golden brown, 12 to 14 minutes.
  • Whisk orange juice, honey and 1 teaspoon salt in small bowl until blended. Add mixture to skillet and cook covered, stirring occasionally, over medium-low heat until vegetables are tender and liquid has evaporated, 12 to 14 minutes. Stir in herbs and season with salt and pepper.

Nutrition Facts : Calories 162.2, Fat 5.6, SaturatedFat 0.8, Sodium 67.7, Carbohydrate 28.1, Fiber 6.6, Sugar 12.2, Protein 2

3 tablespoons olive oil
1 1/2 lbs carrots, peeled and cut diagonally into 1/2-inch-thick pieces
1 1/2 lbs parsnips, peels and cut diagonally into 1/2-inch-thick pieces
3/4 cup orange juice
1 tablespoon honey
salt and pepper
1 teaspoon fresh thyme (or rosemary, or tarragon)

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