Roasted Potatoes Parsnips And Carrots Recipes

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.

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.

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.

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, add the carrots, Brussels sprouts, red bliss potatoes, parsnips and sweet potatoes. Toss well with olive oil, herbs, salt and pepper.
• Spread the vegetables evenly on a large baking sheet. Place on medium rack in oven and bake for 35 to 40 minutes.

Steps:

• Heat oven to 400°.
• Peel the vegetables and halve any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves from the woody stalks.
• Put the potatoes and carrots into a large pan - you may need to use two - of salted, boiling water on a high heat and bring back to the boil.
• Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
• Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side.
• Fluff up the potatoes in the colander by shaking it around a little - it's important to 'chuff them up' like this if you want them to have all those lovely crispy bits when they're cooked.
• Add the olive oil, garlic, and rosemary leaves.
• Put the vegetables into the tray with a good pinch of salt and pepper and stir them around to coat them in the flavours.
• Spread them out evenly into one layer - this is important, as you want them to roast, not steam as they will if you have them all on top of each other
• Cook for approximately 40 minutes or until the vegetables become browned and crispy.

Steps:

• Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to a greased 3-qt. baking dish. Cover and bake until the vegetables are tender, 40-45 minutes. Uncover and bake until cream has thickened and is beginning to turn golden brown, 10-15 minutes longer. Let stand 5-10 minutes before serving.

Steps:

• Preheat the oven to 400 degrees F.
• Grease an 11" x 7" baking sheet with extra virgin olive oil.
• Place the vegetables in the 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 the middle rack in the oven and bake for 35 to 40 minutes.

Steps:

• To prepare your vegetables: Preheat your oven to 400°F • Peel the vegetables and halve any larger ones lengthways • Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand • Pick the rosemary leaves from the woody stalks To cook your vegetables: Put the potatoes and carrots into a large saucepan - you may need to use two - of salted, boiling water on a high heat and bring back to a boil • Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes • Drain in a colander and allow to steam dry •Take out the carrots and parsnips and put to one side • Fluff up the potatoes in the colander by shaking it around a little - it's important to "fluff them up" like this if you want them to have all those lovely crispy bits when they're cooked • Put a large roasting pan over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you're cooking • Add the garlic and rosemary leaves • Put the vegetables into the pan with a good pinch of salt and pepper and stir them around to coat them in the flavors • Spread them out evenly into one layer - this is important, as you want them to roast, not steam as they will if you have them all on top of each other • Put them into the preheated oven for about 1 hour, or until golden, crisp, and lovely • Serve immediately.

Steps:

• Preheat the oven to 425 degrees F.
• Cut the potatoes in half, (leave peel on) Peel and slice the parsnips and carrots lengthwise.
• Place the parsnips, carrots, onion, potatoes, and all the garlic cloves in a tray and coat and toss generously with extra virgin olive oil.
• (I use my lasagna pan) Add some he fresh thyme (including sprigs), salt and pepper, toss again.
• Then place in oven for 15 minutes.
• While the vegetables are in the oven, sprinkle some thyme, lemon zest, salt and pepper onto the chops.
• Then place them in the tray on top of vegetables and add the apples.
• Sprinkle a little extra virgin olive oil, and the juice of half the lemon on top of chops.
• Return to oven.
• Cook for around 45 minutes until the meat is tender and the vegetables are golden.
• Tip: I like to serve a piece of the quartered apple per plate, and I also take the peel off the cooked garlic and serve a couple cloves per plate.

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Spray 2 heavy large rimmed baking sheets with nonstick spray. Cut carrots and parsnips into 3- to 4-inch lengths. Fit processor with 1/4-inch-thick slicing disk. Working in batches, place carrot pieces upright and fitting snugly side by side in feed tube of processor. With machine running, use plunger to push down firmly on carrots and cut uniform round slices. Transfer carrot coins to extra-large bowl. Repeat with parsnips, then potatoes.
• Add olive oil, 2 teaspoons coarse salt, coriander, cardamom, and freshly ground black pepper to vegetable mixture and toss to coat. Divide mixture between prepared baking sheets. Roast vegetables until tender and golden brown around edges, about 1 hour. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.
• Transfer roasted vegetable coins to large bowl and serve.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
• Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

Steps:

• Preheat oven to 425 degrees. Line a sheet pan or a baking dish with parchment or foil. Toss vegetables, including garlic cloves, with olive oil and salt and pepper to taste. Spread in baking dish or on sheet pan in an even layer and place in oven. Set timer for 20 minutes.
• After 20 minutes, stir vegetables and turn heat down to 400 degrees. Roast for another 20 to 30 minutes (or longer; I have found every oven I've used to be different, thus the range), or until very tender and caramelized on the edges, stirring every 10 minutes. Remove from the heat. You should have about 4 cups roasted vegetables.
• Hold garlic cloves with a towel so that you don't burn your fingers. Squeeze out the pulp into a blender. Add half the vegetables and 2 cups of the stock. Cover the top of the blender with a towel pulled down tight, rather than airtight with the lid, because hot mixture will jump and push the top off if the blender is closed airtight. Blend until smooth and transfer to a soup pot. Repeat with the second half of the roasted vegetables. Transfer to the pot and whisk in remaining broth. Season to taste with salt and pepper and heat through. Serve each bowl with a sprinkle of chopped fresh herbs and if you wish, a swirl of crème fraîche or yogurt.

Steps:

• Heat oven to 200C/180C fan/gas 6. Cook the potatoes and parsnips in a large pan of boiling salted water for 3 mins. Drain, then separate potatoes from parsnips.
• Meanwhile, pour the oil into a roasting tin and heat for 5 mins. Coat the potatoes in the hot oil, then roast for 25 mins. Remove from oven, add the parsnips and garlic, then return to the oven and cook for a further 30 mins, giving the tin a shake halfway through.