Parsnips And Sweet Potatoes Roasted Recipes

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MASHED SWEET POTATOES AND PARSNIPS

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 8



Mashed Sweet Potatoes and Parsnips image

Steps:

  • Melt 3 tablespoons butter in a large pot or Dutch oven over medium heat; cook, stirring occasionally, until browned, about 5 minutes. Add the sweet potatoes, parsnips, thyme sprigs, nutmeg, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are well coated.
  • Add 1/2 cup water and the half-and-half to the pot, cover and bring to a simmer. Reduce the heat to medium low and cook, stirring occasionally and adding 1/4 cup more water at a time if the pot is dry, until the vegetables are very tender, 30 to 35 minutes (at the end, there will not be a lot of liquid left).
  • Discard the thyme sprigs and transfer the vegetables and any liquid to a food processor. Add the remaining 3 tablespoons butter and process until very smooth. Add the vinegar and process to combine; season with salt and pepper. Transfer the potatoes to a serving dish. Sprinkle with more nutmeg.

6 tablespoons unsalted butter
2 pounds sweet potatoes, peeled and cut into large chunks
1 pound parsnips, peeled and cut into large chunks, any tough woody cores discarded
4 sprigs thyme
1/4 teaspoon freshly grated nutmeg, plus more for topping
Kosher salt and freshly ground pepper
1/2 cup half-and-half
1 teaspoon sherry vinegar

ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12



Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts image

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.

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

SWEET POTATO AND PARSNIP MASH

Provided by Tara Parker-Pope

Time 1h

Yield 4 servings.

Number Of Ingredients 8



Sweet Potato and Parsnip Mash image

Steps:

  • Peel the sweet potatoes and parsnips, and cut into 1/4-inch thick slices.
  • Combine the sweet potato and parsnip slices, cream, butter, salt and half of the horseradish in a 3- or 4-quart saucepan with a tight-fitting lid. Heat over low heat, stirring occasionally, until the vegetables have softened. This will take about 40 to 50 minutes.
  • Remove from heat and mash with a potato masher to desired texture. Stir in half of remaining horseradish, making sure to incorporate well. Taste and adjust seasoning with salt, additional horseradish and/or sweetener if needed. Serve hot.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 14 grams, Fiber 10 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 673 milligrams, Sugar 15 grams, TransFat 0 grams

1 1/4 pounds sweet potatoes
1 pound parsnips
1/3 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon table salt
1 packed tablespoon freshly grated horseradish, divided
Additional salt and horseradish to taste
Sugar, maple syrup or honey, if needed to sweeten

ROASTED SWEET POTATOES AND VEGETABLES WITH THYME AND MAPLE SYRUP

Packed with flavor, these potatoes are a brilliant addition to any feast. Different from the norm, this dish will grace any table.

Provided by Anonymous

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h5m

Yield 4

Number Of Ingredients 7



Roasted Sweet Potatoes and Vegetables With Thyme and Maple Syrup image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Scatter pieces of sweet potato, carrot, and parsnip onto a jelly roll pan; drizzle with olive oil and season with salt and black pepper.
  • Roast in the preheated oven until vegetables are partially soft, about 30 minutes. Scatter thyme sprigs over vegetables and drizzle with maple syrup. Return to oven and bake until vegetables are soft, about 15 more minutes.

Nutrition Facts : Calories 218.5 calories, Carbohydrate 37.7 g, Fat 7 g, Fiber 5.7 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 79.3 mg, Sugar 13.2 g

1 pound sweet potatoes, cut into long, thin rectangles
1 large carrot, cut into long, thin rectangles
1 parsnip, cut into long, thin rectangles
extra-virgin olive oil, or as needed
salt and ground black pepper to taste
4 sprigs fresh thyme
2 tablespoons maple syrup, or to taste

SWEET POTATO & PARSNIP BAKE

A make-ahead vegetarian side dish that's high in fibre and provides a good source of vitamin C

Provided by Good Food team

Categories     Buffet, Dinner, Side dish

Time 1h30m

Number Of Ingredients 9



Sweet potato & parsnip bake image

Steps:

  • Boil the sweet potatoes and parsnips for 20 mins in salted water until tender. Drain really well, then roughly mash with half the crème fraîche and half the sage, the mustard and salt and pepper. Pile into a buttered ovenproof dish and smooth over.
  • Heat oven to 190C/170C fan/gas 5. Mix the breadcrumbs with the Parmesan, pine nuts and remaining sage. Spoon the remaining crème fraîche over the mash, scatter over the bread and cheese mixture, then bake for 35-40 mins from fridge-cold, 25-30 mins if not, until golden.

Nutrition Facts : Calories 255 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

800g sweet potato , peeled and cut into chunks
800g parsnip , peeled and cut into chunks
200ml tub reduced-fat crème fraîche
2 tbsp shredded sage
4 tsp wholegrain mustard
butter , for greasing
1 slice granary bread , finely chopped
50g coarsely grated vegetarian-style parmesan
3 tbsp pine nut

SEAN'S MOMMY'S ROASTED ROOT VEGETABLES

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



Sean's Mommy's Roasted Root Vegetables image

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

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

SWEET POTATOES AND PARSNIPS

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



Sweet Potatoes and Parsnips image

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

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

ROASTED PARSNIPS & SWEET POTATOES

Simple, yummy and healthy! Experiment with additional seasonings... add more oil if you must but remember that'll up the calorie count too.

Provided by Good Vibe Goddess

Categories     Yam/Sweet Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5



Roasted Parsnips & Sweet Potatoes image

Steps:

  • Preheat oven to 450*.
  • Place parsnips and sweet potatoes in a plastic bag with olive oil and salt and pepper.
  • Shake until well coated.
  • Spread in a single layer on a cookie sheet.
  • Roast until golden, turning once, about 25 minutes.

1/2 lb parsnip, peeled and cut into 1-inch cubes
1 medium sweet potato, peeled and sliced into 1/2-inch slices
1 tablespoon olive oil
salt, to taste
pepper, to taste

ROSEMARY ROASTED POTATOES AND PARSNIPS

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



Rosemary Roasted Potatoes and Parsnips image

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.

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

PARSNIP & SWEET POTATOES ROASTED

Looking through my veggie bin a saw a sweet potato & a couple of parsnips and I was reminded of two good recipes that I tried recently -Roasted Parsnips & Carrots by Mean Chef and Sweet Potato Rosti by KJ so I thought why not try Parsnips and sweet potato - This recipe is the result. I like to bake the veggies on a baking stone covered with parchment but a cookie sheet will do

Provided by Bergy

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7



Parsnip & Sweet Potatoes Roasted image

Steps:

  • Put the prepared parsnips in boiling water for 5 minutes, drain well.
  • Spread the veggies out in a single layer on paper towels.
  • Spray lightly with veggie oil.
  • Sprinkle with the garlic powder, Cajun spice mix& salt/pepper.
  • Transfer the veggies to a baking stone or cookie sheet, single layer.
  • Bake in 350f oven for 20 minutes, sprinkle with the soy sauce return to oven for a further 10 minutes minutes or until tender.
  • Serve hot.

1 medium sweet potato, cut in french fry size pieces
3 medium parsnips, cut in 1 1/2 by 1/2 pieces,core removed
1 teaspoon garlic powder
3 teaspoons cajun seasoning
2 tablespoons soy sauce
salt & pepper
vegetable oil cooking spray

HONEY-ROASTED PARSNIPS WITH SWEET POTATOES AND APPLES

Make and share this Honey-roasted Parsnips With Sweet Potatoes and Apples recipe from Food.com.

Provided by Dancer

Categories     Yam/Sweet Potato

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8



Honey-roasted Parsnips With Sweet Potatoes and Apples image

Steps:

  • Preheat oven to 375 degrees.
  • Spray a baking pan or casserole dish with oil spray and set aside.
  • In large mixing bowl, place parsnips, sweet potato and apples and set aside.
  • In microwave-safe bowl, mix oil and honey.
  • Warm in microwave, about 10 seconds.
  • Mix in soy sauce.
  • Pour sauce onto vegetables and apples.
  • Toss to coat well.
  • Transfer to baking pan and cover with foil.
  • Bake until very tender, about 1 hour, stirring occasionally.
  • Add salt and pepper to taste, then serve.

Nutrition Facts : Calories 109.2, Fat 2.5, SaturatedFat 0.2, Sodium 193.8, Carbohydrate 22.1, Fiber 3.8, Sugar 11.8, Protein 1.2

canola oil cooking spray
1 1/2 cups peeled chopped parsnips
1 large sweet potato, peeled and cut into bite-size chunks
2 crisp red apples, peeled, cored and cut into bite-size chunks
1 tablespoon canola oil
1 tablespoon honey
2 tablespoons reduced sodium soy sauce ("lite")
salt & freshly ground black pepper

SHRIMP ENCHILADAS WITH ROASTED SWEET POTATOES AND PARSNIPS

Provided by Molly Stevens

Categories     Low Cal     High Fiber     Dinner     Shrimp     Parsnip     Sweet Potato/Yam     Fall     Cilantro     Tortillas     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 18



Shrimp Enchiladas with Roasted Sweet Potatoes and Parsnips image

Steps:

  • Preheat oven to 400°F. Line rimmed baking sheet with parchment paper. Toast cumin seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Combine parsnips, sweet potatoes, and red onion in large bowl. Add ground cumin, 2 tablespoons vegetable oil, chili powder, oregano, and 1 teaspoon coarse salt; toss to coat. Transfer to prepared baking sheet. Roast vegetables until soft and browned in spots, turning occasionally, 35 to 40 minutes. Cool. DO AHEAD: Can be prepared 4 hours ahead. Let stand at room temperature.
  • Preheat oven to 375°F. With machine running, add garlic and jalapeño through feed tube of processor and process until finely chopped. Add cilantro, green onions, and drained green chiles. Using on/off turns, process until coarse puree forms. Add salsa; process to blend. Transfer salsa mixture to large deep skillet. Add 1/4 cup crema and stir over medium-low heat just until warm (do not allow to boil). Remove from heat. Season salsa mixture to taste with salt and pepper. Cover and keep warm.
  • Measure 1 cup roasted vegetables; set aside. Transfer remaining vegetables to processor. Using on/off turns, process until coarsely chopped. Transfer to large bowl. Add shrimp and toss to incorporate evenly. Season filling to taste with salt and pepper.
  • Heat remaining 3 tablespoons oil in medium skillet over medium-high heat. Working with 1 tortilla at a time, cook until just softened, about 15 seconds per side (do not allow to brown). Transfer tortillas to paper towels to drain.
  • Spread 1/2 cup salsa mixture over bottom of 15 x 10 x 2-inch glass baking dish. Place 1 tortilla on work surface; sprinkle generous 2 teaspoons crumbled cheese down center. Top with generous 1/4 cup roasted vegetable filling, arranging down center atop cheese. Roll up tortilla and place, seam side down, in prepared dish. Repeat with remaining tortillas, cheese, and filling. Scatter reserved 1 cup roasted vegetables over enchiladas. Spoon remaining salsa mixture over. Sprinkle with any remaining cheese; drizzle with remaining 1/4 cup crema (whisking if necessary to loosen enough to drizzle). Bake enchiladas until heated through, about 20 minutes.

1/2 teaspoon cumin seeds
1 pound parsnips, peeled, cut into 1/2-inch cubes
12 ounces red-skinned sweet potatoes (yams; about 2 small), peeled, cut into 1/2-inch cubes
1/2 red onion, sliced (about 1 1/2 cups)
5 tablespoons vegetable oil, divided
1 teaspoon chili powder
1/2 teaspoon dried oregano (preferably Mexican)
1 teaspoon coarse kosher salt
1 large garlic clove, peeled
1 small jalapeño chile, halved, seeded
2 cups coarsely chopped fresh cilantro
1 cup chopped green onions (about 6)
1 4-ounce can diced green chiles (preferably fire-roasted), drained
2 cups purchased salsa verde or mild tomatillo salsa
1/2 cup crema mexicana, crème fraîche, or sour cream, divided
8 ounces cooked peeled deveined shrimp, coarsely chopped
12 5 1/2- to 6-inch-diameter corn tortillas
8 ounces crumbled queso fresco or feta cheese (about 2 cups)

CHICKEN THIGHS WITH ROASTED SWEET POTATOES & PARSNIPS

From the Fine Cooking Website. The preparation time includes 1 hour marinating. You can marinate the chicken as soon as you get home from work and cook it in an hour or two. Or you can toss all the ingredients together quickly in the morning and let the chicken marinate in the refrigerator all day. The recipes say to turn the chicken occasionally, but if you're not home during the day, don't worry about that.

Provided by CookGordon

Categories     One Dish Meal

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 11



Chicken Thighs With Roasted Sweet Potatoes & Parsnips image

Steps:

  • Stir together the oil, mustard, vinegar, 1/4 teaspoons of the salt, and 1/4 teaspoons of the pepper in a large bowl. Add the chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator, turning occasionally, for at least 1 hour and up to 8 hours.
  • Heat the oven to 425°F.
  • Arrange the chicken skin side up on one end of a large rimmed baking sheet and drizzle with any remaining marinade. At the other end of the baking sheet, toss together the sweet potato, parsnips, shallots, and the remaining 1/4 teaspoons each salt and pepper. Spread into a single layer. Sprinkle the chicken and vegetables lightly with a little more salt and roast for 20 minute Baste the chicken with the pan juices using a brush and stir the vegetables. Continue to roast, basting and stirring every 10 min., until the chicken is burnished-deeply browned-and the vegetables are tender, about 30 minute more.
  • Meanwhile, cook the bacon over medium heat in a large skillet until crisp, 5 to 8 minute Drain the bacon on paper towels. When the bacon is cool enough to handle, crumble it and toss with the parsley.
  • When the chicken is done, stir the vegetables and transfer them to a serving bowl with a slotted spoon. Toss with half of the bacon mixture. Baste the chicken and transfer with tongs to a serving platter. Sprinkle with the remaining bacon mixture, and serve hot.

Nutrition Facts : Calories 570.9, Fat 42, SaturatedFat 10.4, Cholesterol 162, Sodium 562.6, Carbohydrate 12, Fiber 1.5, Sugar 2.4, Protein 34.8

3 tablespoons extra virgin olive oil
3 tablespoons Dijon mustard (whole-grain)
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon kosher salt (plus more as needed)
1/2 teaspoon fresh ground black pepper
8 chicken thighs, trimmed of excess fat and skin (With Skin On ( about 6 oz. each)
1 sweet potato, peeled and cut into 1/2-inch pieces (medium-large- 12 oz.)
4 parsnips, peeled and cut into 1/2-inch pieces (medium 6 oz. total)
4 shallots, lobes separated, peeled and halved through the root end
3 slices bacon
1/4 cup fresh flat-leaf parsley, coarsely chopped

MAPLE-GLAZED PARSNIPS AND SWEET POTATOES

Parsnips adds variety and fragrance to sweet potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 7



Maple-Glazed Parsnips And Sweet Potatoes image

Steps:

  • Preheat oven to 450 degrees. Peel and cut parsnips as directed above; then cut on a diagonal into 1/2-inch-thick pieces.
  • On a large rimmed baking sheet (or two smaller baking sheets), toss parsnips and sweet potatoes with oil; season generously with salt and pepper. Spread in a single layer. Roast until tender and golden, tossing once or twice, about 30 minutes. Transfer to a large bowl.
  • In a small bowl, stir together maple syrup and mustard. Pour over vegetables; toss to coat. Sprinkle with parsley, if desired. Serve immediately.

1 1/4 pounds parsnips
1 1/4 pounds sweet potatoes, quartered lengthwise, then cut diagonally into 1/2-inch pieces
2 tablespoons olive oil
Coarse salt and ground pepper
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
Chopped parsley, (optional)

CANDIED PARSNIPS

I clipped this recipe 20 years ago. It's a great substitute for candied sweet potatoes.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 7



Candied Parsnips image

Steps:

  • In a skillet, melt butter over medium heat. Stir in the brown sugar, orange juice, honey and salt until smooth. Add parsnips. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until parsnips are tender. Add orange zest.

Nutrition Facts :

2 tablespoons butter
2 tablespoons brown sugar
3 tablespoons orange juice
2 teaspoons honey
1/8 teaspoon salt
2 medium parsnips, peeled and sliced
1/2 teaspoon grated orange zest

ROASTED SWEET POTATOES AND PARSNIPS WITH CHILI POWDER

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



Roasted Sweet Potatoes and Parsnips with Chili Powder image

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.

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

ROASTED POTATOES, PARSNIPS AND CARROTS

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



Roasted Potatoes, Parsnips and Carrots image

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

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

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From simplebites.net


SWEET POTATOES WITH PARSNIPS - 1 RECIPES | TASTYCRAZE.COM
Quick and easy cooking ideas for sweet potatoes with parsnips. Browse through 1 sweet potato recipes with parsnips to find your perfect match. Recipes of the day. Video recipes. newest; most popular; most commented; most photographed; best rated; 3 Gorgeous Root Vegetables Puree. Nadia Galinova 6k 71 763. Facebook . Favourites. Twitter. Pinterest. …
From tastycraze.com


BOURBON SWEET POTATOES AND PARSNIPS RECIPE - FOOD NEWS
DIRECTIONS Preheat oven to 450*. Place parsnips and sweet potatoes in a plastic bag with olive oil and salt and pepper. Shake until well coated. Spread in a single layer on a cookie sheet. Roast until golden, turning once, about 25 minutes. Submit a Recipe Correction MY PRIVATE NOTES Add a Note PRINT RECIPE CLICK TO SEE FULL RECIPE
From foodnewsnews.com


ROASTED SWEET POTATOES AND PARSNIPS WITH CHILI POWDER RECIPES
1/2 teaspoon onion powder 1/2 teaspoon cayenne pepper 1/4 teaspoon black pepper Instructions Preheat oven to 425 degrees. Place sweet potatoes in a large bowl and drizzle with oil. Add remaining ingredients and stir to coat sweet potatoes evenly. Spread sweet potatoes out on a large baking sheet. Bake 15 minutes.
From foodnewsnews.com


FIRE-ROASTED PARSNIPS AND SWEET POTATOES - BARBECUEBIBLE.COM
Recipe Steps. 1: Set up your grill for indirect grilling and heat to medium-high as directed in the recipe above. 2: Trim and peel the parsnips and cut in half crosswise. Cut the thicker ends lengthwise into halves or quarters so all the pieces are about the same size. If desired, peel the sweet potatoes. Slice each potato lengthwise into wedges.
From barbecuebible.com


SWEET POTATOES AND PARSNIPS RECIPE: HOW TO MAKE IT
Search terms Search form submit button. Toggle Search. Hi,
From stage.tasteofhome.com


BOURBON SWEET POTATOES AND PARSNIPS - GLUTEN FREE RECIPES
Peel sweet potatoes and parsnips; cut into sticks about 1/2 inch by 3 to 4 inches. Lightly coat a 12- by 17-inch rimmed baking pan with cooking oil spray. Lightly coat a 12- by 17-inch rimmed baking pan with cooking oil spray.
From fooddiez.com


ROASTED SWEET POTATO, DELICATA SQUASH, AND PARSNIP RECIPE
Remove the seeds from the inside. Cut the squashes into ½ inch slices. Set aside. For the Onion: Chop the onion into pieces. Set aside. Place the sweet potatoes, parsnip, delicata squash, and onion in a large bowl. Add the olive oil. Stir the cinnamon, nutmeg, cloves, salt, and pepper together.
From sabrinasorganizing.com


ROASTED PARSNIPS, RUTABAGA, POTATO AND SWEET POTATOES …
Place in a large bowl with salt, pepper, paprika and oil. Stir ingredients together until vegetables are evenly coated with oil and spices. Place prepared vegetables in a roasting tray/on a baking sheet/ in a lasagna pan (i.e. anything that will hold the vegetables) and roast at 400F for 45 minutes. Stir vegetables at least 3 times during roasting.
From recipes.sparkpeople.com


EASY MASHED PURPLE SWEET POTATOES WITH ROASTED PARSNIPS
Preheat oven to 400. Remove the skin from the sweet potatoes and cube them into 2-inch pieces. Clean the parsnips, remove the inner woody core, and cube them into roughly the same size as the potatoes. Place both parsnips and sweet potatoes onto a baking sheet in a single layer, throw in a few garlic cloves for good measure, drizzle the whole ...
From casapizzi.com


ROASTED SWEET POTATOES AND PARSNIPS - HOME BAKED JOY
Pre-heat oven to 400 degrees F. Wash and peel parsnips and sweet potatoes. Cut them into bite-sized chunks and lay the vegetables in a single layer on a baking sheet. Drizzle with 2 T olive oil. Stir to coat. Sprinkle with salt and pepper. (I sprinkle generously.
From homebakedjoy.com


EASY ROASTED ROOT VEGETABLES - EATING BIRD FOOD
Preheat oven to 425ºF. Stir the oil and oregano in a large bowl. Add sweet potatoes, carrots (or parsnips) and onion. Toss to coat veggies. Sprinkle vegetables generously with sea salt and pepper and spread on a baking sheet. Make sure the veggies are in one layer so they roast instead of steam.
From eatingbirdfood.com


OVEN ROASTED POTATOES AND PARSNIPS • THE BOJON GOURMET
1/2 teaspoon curry powder. 1/2 teaspoon smoked paprika. Preheat the oven to 400º with a rack in the lower-center. Toss all the ingredients together in a large bowl. Turn out onto a rimmed baking sheet and spread in an even layer. Roast in the oven for about 30 minutes or until the bottoms form a golden brown crust.
From bojongourmet.com


HERB ROASTED PARSNIPS & SWEET POTATOES - INSPIRED RD
Ingredients: -2-3 parsnips (I used 1 large and 1 small) -4 small yams or sweet potatoes (or 2 large) -2 T. olive oil. -1 t. sea salt. -2 T. fresh herbs (use whatever you have on hand, I used rosemary and thyme. Directions: 1. Preheat oven to 450 degrees.
From inspiredrd.com


MAPLE ROASTED PARSNIPS - JOYFUL EATING NUTRITION
Maple syrup brings out the delicate, sweet and slightly earthy taste of parsnips in this recipe for maple roasted parsnips.
From joyfuleatingnutrition.com


10 BEST DIPPING SAUCES FOR SWEET POTATO FRIES - INSANELY GOOD
1. Cajun Sweet Potato Fries Dipping Sauce . Nothing pairs better with sweet potato fries than a sauce with a spicy kick! With plenty of cajun seasoning and a vegan mayonnaise base, this dip will make a full plate of fries disappear.
From insanelygoodrecipes.com


ROASTED SWEET POTATOES AND PARSNIPS RECIPE RECIPES
Steps: Preheat oven to 450*. Place parsnips and sweet potatoes in a plastic bag with olive oil and salt and pepper. Shake until well coated. Spread in a single layer on a cookie sheet.
From stevehacks.com


10 ROASTED PARSNIP RECIPES | ALLRECIPES
Roasted Vegetable Medley. Yams, parsnips, zucchini, asparagus, and carrots come together in this gorgeous medley. "This colorful dish has the perfect blend of sweet and savory," says recipe creator Lorelei. "It is simple to prepare and can be served as a side dish, salad, or light meal."
From allrecipes.com


ROASTED PARSNIPS AND SWEET POTATOES WITH CAPER VINAIGRE
Place the parsnips and onions in a large mixing bowl and add 1/2 cup of the olive oil, the thyme, rosemary, garlic, 1 teaspoon salt and some pepper. Mix well and spread out in a large roasting pan. Roast for 20 minutes. Step. 3/5 1 sweet potatoes
From kitchenstories.com


PARSNIPS AND SWEET POTATOES ROASTED RECIPE - RECIPEZAZZ.COM
Add to Shopping List. 1 medium sweet potatoe, about 1 pound, peeled, cut into 1/2 inch circles. 3 medium parsnips, peeled, cut in 1 1/2 inch pieces, then cut into 3/4 inch spears. 2 teaspoons garlic powder. 3 teaspoons cajun spice. 2 tablespoons soy sauce. Salt and pepper to taste. Vegetable oil cooking spray.
From recipezazz.com


ROASTED PARSNIPS AND SWEET POTATOES WITH CAPER VINAIGRETTE
Place the parsnips and onions in a large mixing bowl and add ½ cup (125 ml) of the extra virgin olive oil, the thyme, rosemary, garlic, 1 teaspoon (5 ml) salt and some pepper. Mix well and spread out in a large roasting pan. Roast for 20 minutes.
From millstonenews.com


ROASTED PARSNIPS AND SWEET POTATOES - FINDING SILVER PENNIES
Step 2: Place the parsnips and onions in a large mixing bowl and add ½ cup of the olive oil, the thyme, rosemary, garlic, 1 teaspoon salt and some pepper. Mix well and spread out in a large roasting pan. Roast for 20 minutes. Step 3: While the parsnips are cooking, trim both ends of the sweet potatoes.
From findingsilverpennies.com


OTTOLENGHI’S ROASTED PARSNIPS AND SWEET POTATOES WITH CAPER …
Recipe Adapted from Yotam Ottolenghi’s Plenty. Serves 4. 4 parsnips (700g in total) 4 medium red onions 150ml olive oil 4 thyme sprigs 2 rosemary sprigs 1 …
From medium.com


ROASTED PARSNIPS AND SWEET POTATOES WITH CAPER VINAIGRETTE
Roast for 35 minutes. While the parsnips are cooking, top and tail the sweet potatoes. Cut them (with their skins) into two widthways and then cut each half into six wedges. Add the potatoes to the tray with the parsnips and onions, stir and return to the oven for another 35-45 minutes. Once all the vegetables are cooked through and golden ...
From bigflavorstinykitchen.com


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