Best 14 Burnt Carrots And Parsnips Recipes

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In the culinary world, burnt carrots and parsnips often take a backseat to their perfectly roasted counterparts. However, these slightly charred vegetables possess a unique flavor profile that can elevate any dish. Burnt carrots and parsnips offer a smoky, caramelized sweetness that adds depth and complexity to soups, stews, salads, and even desserts. Their charred exterior pairs well with a variety of herbs, spices, and sauces, making them a versatile ingredient that can be incorporated into a wide range of recipes. If you're looking to add a touch of smoky goodness to your next meal, embrace the burnt beauty of carrots and parsnips.

Let's cook with our recipes!

ROASTED CARROTS AND PARSNIPS WITH ROSEMARY AND GARLIC



Roasted Carrots and Parsnips with Rosemary and Garlic image

Parsnips are carrots' sweeter cousins, with a rich, nutty flavor. Though they don't pack the beta-carotene that their orange relatives offer, they're a good source of vitamin C and folacin. Because the core can be woody, I always remove it; this can be a tedious task but it's worth it.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 4

Number Of Ingredients 6

3/4 pound parsnips, peeled
1 pound carrots, peeled
Salt and freshly ground pepper
4 plump garlic cloves, peeled and lightly crushed
3 or 4 sprigs fresh rosemary
2 tablespoons extra virgin olive oil

Steps:

  • Preheat the oven to 425ºF. Oil a sheet pan or a baking dish large enough to fit all of the vegetables in a single layer. Cut the carrots and parsnips into 3-inch lengths. Quarter the fat lengths, and cut the thin ends into halves so that the pieces are about the same size. Cut away the cores from the parsnips. Toss with the garlic, salt, pepper, rosemary sprigs, and olive oil until all of the vegetables are coated with oil.
  • Spread in an even layer in the prepared pan or baking dish. Cover with foil and place in the oven for 30 minutes. Turn the heat down to 375ºF and uncover the pan. Stir gently, and continue to roast until lightly browned, 20 to 30 minutes. Remove from the heat, and serve.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 8 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 9 grams

ROASTED PARSNIPS AND CARROTS



Roasted Parsnips and Carrots image

One of my favorite ways to eat parsnips!

Provided by joyfulg

Categories     Side Dish     Vegetables     Carrots

Time 50m

Yield 4

Number Of Ingredients 10

1 pound carrots
1 pound parsnips
3 tablespoons extra-virgin olive oil
salt and ground black pepper to taste
¼ cup butter, softened
2 tablespoons minced shallot
2 tablespoons chopped fresh chives
1 ½ teaspoons chopped fresh rosemary
1 ½ teaspoons chopped fresh thyme
1 clove garlic, minced

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 AND CARROTS



Roasted Parsnips and Carrots image

Serve Ina Garten's Roasted Parsnips and Carrots recipe from Barefoot Contessa on Food Network as the perfect holiday or special occasion dinner side.

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 6

2 pounds parsnips, peeled
1 pound carrots, unpeeled
3 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

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.

"BURNT" CARROTS AND PARSNIPS



Got some burned bits? Great job! The natural sugars in the root vegetables, along with the brown sugar, will caramelize, giving you a little bitterness to counter all that sweetness.

Provided by Natalie Chanin & Butch Anthony

Yield 8 Servings

Number Of Ingredients 8

1 1/2 pounds carrots, peeled, halved lengthwise, cut into 4" pieces
1 1/2 pounds parsnips, peeled, cut into 4" pieces
2 tablespoons olive oil
Kosher salt, freshly ground pepper
1/4 medium onion, finely chopped
4 tablespoons unsalted butter, cut into pieces
1/4 cup bourbon
3 tablespoons dark brown sugar

Steps:

  • Preheat oven to 450°F. Toss carrots, parsnips, and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and charred in spots, 20-25 minutes.
  • Remove vegetables from oven, add onion, butter, bourbon, and brown sugar, and toss to coat. Roast, tossing occasionally, until sugars have caramelized and vegetables are completely softened, 8-10 minutes.
  • Transfer vegetables to a platter and pour any juices over.

ROASTED CARROTS AND PARSNIPS



Roasted Carrots and Parsnips image

Make and share this Roasted Carrots and Parsnips recipe from Food.com.

Provided by Derf2440

Categories     Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb parsnip, peeled and cut ito 1 inch pieces
1 lb carrot, peeled and cut into 1 inch pieces
1 cup onion, cut into wedges
2 tablespoons vegetable oil
1 teaspoon dried thyme
2 tablespoons maple syrup
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 400 degrees.
  • Place parsnips, carrots, onions, oil and thyme in prepared baking dish, toss until veggies are well coated with oil.
  • Roast in oven for 30 minutes.
  • Meanwhile, in a small bowl, combine maple syrup and mustard.
  • Pour over veggies, toss to coat.
  • Roast for another 20 to 25 minutes or until veggies are tender and golden, stirring once.

STOVETOP-BRAISED CARROTS AND PARSNIPS



Stovetop-Braised Carrots and Parsnips image

In this simple side dish, carrots and parsnips are simmered in a few pats of butter and a splash of water until tender, then hit with a dash of lemon juice and a sprinkling of fresh herbs. Use the smallest carrots and parsnips you can find; the smaller, the sweeter.

Provided by Mark Bittman And Sam Sifton

Categories     easy, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 6

2 pounds carrots, peeled, trimmed and halved if more than 1/2-inch thick
2 pounds parsnips, peeled, trimmed and halved if more than 1/2-inch thick
4 tablespoons butter or extra virgin olive oil
Kosher salt and black pepper
Freshly squeezed lemon juice
Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)

Steps:

  • Combine all ingredients except lemon juice and garnish in a skillet with a cover; add a quarter cup of water. Bring to a boil, then cover and adjust heat so mixture simmers gently. Check every few minutes and add more water if necessary.
  • Cook until the vegetables are tender and the liquid is almost gone, about a half-hour. Uncover and boil off remaining liquid if necessary, then taste and adjust seasoning, adding lemon juice as needed. Garnish and serve hot, warm or at room temperature.

MASHED PARSNIPS AND CARROTS



Mashed Parsnips and Carrots image

This is such a simple recipe I am surprised that there isn't one posted - I couldn't find one. I love the flavor of the two veggies together with that touch of nutmeg - I hope you do too

Provided by Bergy

Categories     Vegetable

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 5

1 1/2 cups parsnips, peeled, cored and cut into 3/4-inch pieces
1 1/2 cups carrots, peeled (scraped)
1 tablespoon butter
1/4 teaspoon nutmeg
fresh ground pepper

Steps:

  • Cover the prepared vegetables with water, bring to a boil and simmer until soft, apprx 20 minutes, drain.
  • Coarse mash the vegetables, add the nutmeg, pepper & butter, mix well.
  • Serve.

Nutrition Facts : Calories 111.1, Fat 4.3, SaturatedFat 2.5, Cholesterol 10.2, Sodium 84.6, Carbohydrate 18.2, Fiber 5.1, Sugar 6.3, Protein 1.4

SAUTEED PARSNIPS AND CARROTS



Sauteed Parsnips and Carrots image

Provided by Trisha Yearwood

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons olive oil
1 1/2 pounds parsnips, peeled and quartered lengthwise
Kosher salt and freshly ground black pepper
2 pounds thin carrots, peeled and halved lengthwise
2 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh parsley

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the parsnips and sprinkle with salt and pepper. Cook, turning occasionally, 6 to 8 minutes. Then add the carrots and continue cooking until the vegetables begin to brown and soften slightly, another 10 minutes.
  • Add the butter and thyme to the vegetables and continue cooking until the vegetables are glazed, about 3 minutes. Season with salt and pepper, sprinkle with the parsley and serve warm.

ROASTED CARROTS AND PARSNIPS



Roasted Carrots and Parsnips image

Colorful & crispy on the outside and tender on the inside, these roasted carrots & parsnips pair perfectly with so many entrèes!

Provided by Holly Nilsson

Categories     Side Dish

Time 35m

Number Of Ingredients 7

4 carrots
4 parsnips
1 tablespoon olive oil
1 teaspoon brown sugar
½ teaspoon kosher salt
¼ teaspoon ginger powder
¼ teaspoon black pepper

Steps:

  • Preheat the oven to 400°F.
  • Peel carrots and parsnips and cut into approximately 2" pieces. Cut the thicker pieces in half lengthwise.
  • Toss all ingredients together and spread onto a large baking sheet.
  • Bake 20-30 minutes depending on the size or until carrots and parsnips are tender-crisp.

Nutrition Facts : Calories 177 kcal, Carbohydrate 35 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 349 mg, Fiber 9 g, Sugar 11 g, UnsaturatedFat 4 g, ServingSize 1 serving

WHIPPED CARROTS AND PARSNIPS



Whipped Carrots And Parsnips image

Nutty carrots! Originally submitted to ThanksgivingRecipe.com.

Provided by Linda

Categories     Side Dish     Vegetables     Carrots

Yield 8

Number Of Ingredients 6

1 ½ pounds carrots, coarsely chopped
2 pounds parsnips, peeled and cut into 1/2 inch pieces
½ cup butter, diced and softened
1 pinch ground nutmeg
salt to taste
ground black pepper to taste

Steps:

  • Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
  • Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.

Nutrition Facts : Calories 222.4 calories, Carbohydrate 28.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 8 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 151.8 mg, Sugar 9.5 g

ROASTED CARROTS AND PARSNIPS WITH CITRUS BUTTER



Roasted Carrots and Parsnips with Citrus Butter image

Provided by Cal Peternell, Chez Panisse Restaurant and Café

Categories     Vegetable     Side     Roast     Kid-Friendly     Quick & Easy     Carrot     Parsnip     Healthy     Low Cholesterol     Vegan     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 6-8

Number Of Ingredients 7

2 tablespoons unsalted butter, at room temperature
1 teaspoon grated orange zest, plus 1 1/2 teaspoons orange juice
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 pound carrots, peeled
1 pound parsnips, peeled
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat the oven to 425°F.
  • In a small bowl, combine butter, orange zest, orange juice, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir well to combine. Set the citrus butter aside.
  • Peel the carrots and parsnips and cut them lengthwise into long wedges, which that will get a bit browned and crisp at the ends. If I am roasting young carrots small enough to cook whole or halved lengthwise, I like to leave a half inch or so of the greens attached-looks pretty. Parsnips will cook at about the same rate as carrots, so cut them into similar-size pieces.
  • On a rimmed baking sheet, toss vegetables with oil; season with 1 teaspoon salt and toss again. Spread the vegetables flat and roast until tender and lightly browned (and more than lightly browned on the thinner edges), tossing halfway through, 20 to 30 minutes. If they seem to be getting too browned before tender, sprinkle them with a little water and keep roasting.
  • When vegetables are roasted, place in a warmed dish and spoon the citrus butter on, tossing them gently to melt the butter and coat the roots. Serve warm.

CARROTS AND PARSNIPS



Carrots and Parsnips image

This is from an old friend. It is a lovely looking side dish and it dresses up a plate beautifully.

Provided by Eldeevee

Categories     Canadian

Time 26m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 carrots, pared and in 2-inch sticks
2 parsnips, pared and in 2-inch sticks
2 tablespoons orange juice
1 tablespoon butter
1 tablespoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons slivered almonds, toasted
1 tablespoon parsley, finely chopped

Steps:

  • Microwave carrots, parsnips and orange juice on high uncovered for 2 minutes.
  • Add butter, sugar, salt and pepper and cover and microwave for 5-7 minutes on high.
  • Let stand 2 minutes and then stir in parsley and almonds.

Nutrition Facts : Calories 73.4, Fat 4.7, SaturatedFat 2, Cholesterol 7.6, Sodium 119.8, Carbohydrate 7.7, Fiber 1.3, Sugar 5.4, Protein 1.1

ROASTED CARROTS AND PARSNIPS WITH THYME



Roasted Carrots and Parsnips with Thyme image

These root vegetables come out of the oven tender and sweet.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Yield Serves 4

Number Of Ingredients 5

2 pound carrots, peeled and halved lengthwise
1 1/2 pounds parsnips, peeled and halved lengthwise (quartered if large)
2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 tablespoon chopped fresh thyme

Steps:

  • Preheat oven to 475 degrees. Arrange vegetables in a single layer on a rimmed baking sheet. Drizzle oil over vegetables, and lightly toss to coat evenly. Season with salt and pepper, and sprinkle with thyme.
  • Roast vegetables, turning occasionally, until they start to brown and are tender, about 30 minutes. Remove from oven; transfer vegetables to a serving platter, and serve immediately.

ROASTED CARROTS, PARSNIPS, AND SHALLOTS



Roasted Carrots, Parsnips, and Shallots image

This dish can be made with only carrots or only parsnips (instead of both) by using three pounds of either.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

1 1/2 pounds medium carrots (about 8), scrubbed well (peeled if desired)
1 1/2 pounds parsnips (about 6), scrubbed well (peeled if desired)
8 shallots, halved if large
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
Olive Relish, for serving

Steps:

  • Preheat oven to 450 degrees. Toss carrots, parsnips, and shallots with oil, and season with salt and pepper. Spread mixture onto 2 baking sheets, and roast, turning sheets twice and rotating once, until vegetables are golden brown and tender, about 35 minutes (remove shallots if cooked first). Serve with olive relish.

Tips:

  • Choose fresh, young carrots and parsnips for the best flavor and texture.
  • Scrub the carrots and parsnips well to remove any dirt or debris.
  • Cut the carrots and parsnips into uniform pieces so that they cook evenly.
  • Toss the carrots and parsnips with olive oil, salt, and pepper before roasting.
  • Roast the carrots and parsnips at a high temperature (425 degrees Fahrenheit) for 20-25 minutes, or until they are tender and slightly charred.
  • Serve the roasted carrots and parsnips immediately, garnished with fresh herbs or grated Parmesan cheese.
  • You can also add other vegetables to the roasting pan, such as potatoes, onions, or Brussels sprouts.
  • For a sweeter dish, add a tablespoon of honey or maple syrup to the roasting pan.
  • For a savory dish, add a teaspoon of dried thyme or rosemary to the roasting pan.

Conclusion:

Roasted carrots and parsnips are a delicious and healthy side dish that can be enjoyed all year round. With a few simple tips, you can easily create a dish that is both flavorful and visually appealing. So next time you're looking for a quick and easy side dish, give roasted carrots and parsnips a try!

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