Oven Roasted Parsnips Recipes

Steps:

• Preheat oven to 450-degrees.
• Layer parsnips on baking sheet in single layer.
• Sprinkle with next three ingredients, tossing well to ensure everything is coated well.
• Roast 15 minutes on bottom rack, stirring occasionally.
• Sprinkle with the garlic and roast until well browned, about 15 minutes longer.
• Let cool slightly, adjust salt if necessary and serve.

Steps:

• Preheat oven to 450.
• Peel the parsnips and cut into french-fry sized sticks, avoiding the woody center.
• Toss parsnips with remaining ingredients, and place on a rimmed baking sheet.
• Roast until the edges brown, and the parsnips are tender, about 20 minutes.

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.

Steps:

• Preheat the oven to 350 degrees F.
• In a medium mixing bowl, combine the sunchokes, parsnips, onions, garlic, rosemary, canola oil, salt and pepper and toss until thoroughly combined.
• Transfer to a sheet pan and roast until the vegetables are browned and tender, 20 to 25 minutes.

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.

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.

Steps:

• Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
• Drain in a colander and let them steam-dry for a few mins.
• Heat oven to 190C/170C fan/ gas 5.
• Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
• Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
• Roast for 40 mins, turning halfway, until golden.

Steps:

• Preheat oven to 450 degrees. Divide parsnips and oil between two rimmed baking sheets, and toss. Season with salt and pepper.
• Roast until parsnips are tender and starting to brown, 35 to 40 minutes, tossing halfway through. Transfer to a serving bowl, drizzle with honey, and stir to coat.

Steps:

• Preheat oven to 450°F.
• Toss parsnips with oil and salt to taste in a shallow (1-inch-deep) baking pan and roast in middle of oven, turning over halfway through cooking, until golden and tender, 30 to 35 minutes total.

Steps:

• Set oven to 400 degrees.
• Line a baking sheet with foil.
• Place the veggies in a large glass bowl and drizzle with olive oil.
• Season generously with salt and pepper; toss well to combine.
• Spread the veggies on a baking sheet.
• Bake the veggies for about 20 minutes.
• Remove and toss the veggies, then return to oven for about 15 minutes longer or until tender.
• Melt the butter in a small saucepan, then stir/whisk in honey and balsamic vinegar.
• Drizzle the honey glaze over the veggies.