Roasted Squash Parsnips And Potatoes Recipes

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 the oven to 425 degrees F.
• Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
• Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
• Sprinkle with parsley, season to taste, and serve hot.

Steps:

• Preheat the oven to 425F.
• Cover the bottom of a large baking sheet with aluminum foil.
• Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, oregano, garlic, balsamico and salt and pepper to coat well.
• Transfer vegetables to large baking sheet and spread into a single layer, keeping any leftover oil from the bowl.
• Roast the vegetables until tender, turning every 15 minutes with a long-handled spoon, about 45 minutes to 55 minutes.
• The veggies should be tender on the inside and caramelized in places on the outside.
• Adjust seasoning to taste.
• Serve immediately.

Steps:

• Position oven racks in the upper and lower third of the oven, put 2 baking sheets in the oven and preheat to 425 degrees F.
• Cut all the vegetables into evenly sized 1 1/2-inch chunks. Cut out the core of the parsnips if they are tough and woody. Toss all the vegetables with the garlic, oil, 1 1/2 teaspoons salt and a generous grinding of pepper in a large bowl.
• Carefully remove the hot baking sheets from the oven and drizzle with oil. Divide the vegetables evenly between the 2 pans and spread into a single layer. Roast the vegetables until tender and golden brown, stirring occasionally, 45 minutes to 1 hour. Toss with the parsley and chives.

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:

• Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.

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.

Steps:

• Peel the squash, parsnips, sweet potato, celery root, carrot, onion and red pepper cut into one inch pieces.
• Place vegetable and whole garlic cloves in a roasting pan, toss in olive oil to coat and season to taste with salt and pepper. Roast vegetables in oven for 30 to 40 minute until golden brown.
• Remove from oven and add to large pot along with 3 L of chicken stock. Bring to a boil, then simmer over medium-low heat for one hour.
• Puree soup in blender or with hand-held blender until smooth. Add cumin, coriander, cinnamon and nutmeg. Simmer 15 minutes and then strain through sieve. For richer soup add 1 cup of whipping cream.
• Return soup to boil before serving.

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Place the butternut squash and parsnips onto a baking tray and drizzle with the honey and olive oil.
• Place in the oven to roast for 30-40 minutes, or until tender.
• Then heat a frying pan until hot and add the onion and garlic and fry for 1-2 minutes until the onions become translucent.
• Add the butternut squash, parsnips, chilli and spices to the onions and garlic and stir the ingredients until everything is pretty much coated with the spices.
• Now add the coconut milk and stir gently over a low-medium heat, being careful not to burn the mixture, for 3-4 minutes.
• Transfer this mixture to a food processor and blend to a smooth consistency.
• Now add the stock to the food processor and blend more.
• Finally transfer the soup to a saucepan, heat through and season, to taste, with salt and black pepper.
• To serve, ladle the soup into serving bowls and place a spoonful of creme fraiche on the top. This is also nice with fresh bread roll on the side.

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 the oven to 400 degrees and soak the potatoes in cold water for 5 minutes, to remove excess starch. Drain the potatoes and pat dry.
• Place the potatoes and the squash in one layer in a nonstick roasting pan. Drizzle with the olive oil, sprinkle with rosemary and season with salt and pepper. Roast for 30 minutes and then stir so that the vegetables cook evenly. Continue roasting until well browned, about 30 more minutes and serve immediately.

Steps:

• Preheat oven to 425°F.
• Combine squash, potatoes shallots and garlic in large shallow baking pan.
• Drizzle with oil.
• Salt and pepper to taste.
• Top with herbs.
• Bake 45-50 minutes, turning once after vegetables are browned on one side.
• The skins of the potatoes and squash have lots of fiber and vitamins so I leave them on you can remove them if you want.
• Season with salt and pepper if desired.

Steps:

• Put oven rack in upper third of oven and preheat oven to 475°F.
• Cut parsnips lengthwise into quarters, then cut out and discard any tough core. Cut parsnips diagonally into 2-inch pieces. Cut squash crosswise into 1/2-inch-thick slices, then cut slices into wedges. Toss vegetables with salt, pepper, and 1 1/2 tablespoons oil, then spread in 1 layer in a large shallow baking pan. Roast, turning occasionally, until vegetables are tender and browned, 20 to 25 minutes.
• While vegetables are roasting, heat remaining 1 1/2 tablespoons oil with garlic in a 1-quart saucepan over low heat, stirring occasionally, until garlic just begins to sizzle. Remove from heat.
• When vegetables are done roasting, remove garlic from oil (discard garlic) and toss vegetables with garlic oil, olives, and parsley.

Steps:

• Preheat oven to 375 degrees.
• Peel and cut carrots, squash and parsnips into fingers 1/4 inch square and about 2 inches long.
• Toss vegetables together and place in a small roasting pan or gratin dish.
• Sprinkle with Splenda or sugar and vinegar.
• Bake for 15 minutes, then stir the vegetables.
• Bake an additional 15 minutes or until tender.