ROASTED CARROTS AND PARSNIPS WITH THYME
Steps:
- Preheat the oven to 350 degrees F.
- Peel the carrots and parsnips and cut them in half lengthwise, larger ones can be quartered. Place them on a large rimmed baking sheet.
- Drizzle the carrots and parsnips with the olive oil and honey. Season with salt and pepper and toss to coat. Scatter the thyme sprigs on top. Place them in the preheated oven.
- After 10 minutes, give the veggies a toss and put back in the oven for another 10 minutes until the vegetables are soft and slightly caramelized. Serve warm.
ROASTED PARSNIPS WITH THYME
Provided by Jerry Traunfeld
Categories Side Roast Thanksgiving Parsnip Thyme Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425°F. Peel the parsnips and cut them into 2-inch lengths. Quarter the thickest pieces, halve the medium ones, and leave the thinnest ones whole. You want all the pieces to be about the same size. Put the butter in a shallow baking dish large enough to hold the parsnips in a single layer and put the dish in the oven until the butter melts. Stir in the brown sugar and vinegar. Add the parsnips, salt, and pepper and stir to coat all the pieces evenly. Bake for 20 minutes. Remove the pan from the oven and stir in the thyme. Continue to bake until the parsnips are browned and tender when pierced with a fork, about 10 minutes longer.
ROASTED PARSNIPS AND CARROTS
One of my favorite ways to eat parsnips!
Provided by joyfulg
Categories Side Dish Vegetables Carrots
Time 50m
Yield 4
Number Of Ingredients 10
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 PARSNIPS WITH FRESH THYME
Provided by Florence Fabricant
Categories dinner, side dish
Time 1h
Yield 10 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Put parsnips in a bowl and toss with olive oil, salt and pepper.
- Spread parsnips on a large, heavy baking sheet or in a shallow baking pan. Put in oven and roast about 40 minutes, until tender and lightly browned.
- Put parsnips in a warm serving dish. Toss with thyme, adjust seasonings and serve.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 6 grams, Carbohydrate 37 grams, Fat 8 grams, Fiber 10 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 489 milligrams, Sugar 10 grams
THYME AND PARMESAN ROAST PARSNIPS
Looking for an easy but flavoursome recipe for roast parsnips? A coating of thyme, parsley, pine nuts and Parmesan cheese gives these parsnips a wonderfully rich flavour-making them quite addictive.
Provided by English_Rose
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F Place the parsnips in a pan of lightly salted water, bring to the boil and simmer for 5 minutes.
- Combine the cheese, pine nuts and herbs and season.
- Drain the parsnips and toss in the cheese mixture.
- Heat the oil in a roasting tin until smoking hot.
- Carefully tip in the parsnips and roast for 40 minutes, turning occasionally.
Nutrition Facts : Calories 284.4, Fat 20.1, SaturatedFat 3.9, Cholesterol 9.4, Sodium 175.6, Carbohydrate 22, Fiber 5.9, Sugar 5.8, Protein 6.5
THYME ROASTED PARSNIPS
Adapted from Sunset magazine....I only recently discovered parsnips and this recipe is one my husband and daughter approve of! Dried thyme works fine if you have no fresh. And of course, anything is better with garlic.
Provided by DeeCooks
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Add parsnips and 2 TBSPs water to a medium roasting pan and cover tightly with foil.
- Bake 20 minutes.
- Add garlic, onion, and three sprigs thyme (or all of the dried).
- Toss with olive oil to coat.
- Roast, uncovered, until golden and tender, about 30-40 minutes.
- Sprinkle with salt, garnish with thyme sprigs.
- NOTE: I have nuked the parsnips beforehand until sort of done, then continued in the oven with no discernible difference.
Nutrition Facts : Calories 247.2, Fat 7.5, SaturatedFat 1.1, Sodium 242.6, Carbohydrate 44.8, Fiber 11.5, Sugar 11.6, Protein 3.3
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