Roasted carrots, parsnips, and fries are a classic dish that is perfect for any occasion. These roasted vegetables are a delicious and healthy snack that can be made in just a few minutes. They are also a great way to use up leftover carrots and parsnips. With just a few simple ingredients, you can create a dish that is both flavorful and nutritious. Best of all, these roasted vegetables are a great way to get your kids to eat their vegetables.
Check out the recipes below so you can choose the best recipe for yourself!
CARROT AND PARSNIP FRIES
A salty-sweet dish of oven-roasted carrots and parsnips is a quick, healthy alternative to traditional French fries.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees with rack in center of the oven.
- Peel carrots and parsnips and halve crosswise. Slice lengthwise into 1/4-inch-thick planks. Slice lengthwise again to make 1/4-inch-thick fries.
- Place on a rimmed baking sheet and toss with oil, salt, and red pepper flakes. Spread into a single layer and roast, turning veggies once, until crisp and golden brown in places, about 20 minutes.
ROASTED PARSNIPS AND CARROTS
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
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.
ROASTED CARROTS, PARSNIPS AND FRIES
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel 2 each large carrots and parsnips and cut into 3- to 4-inch sticks. Toss in a large bowl with half a 28-ounce bag frozen hand cut-style fries, 2 tablespoons olive oil, 1 teaspoon crushed coriander seeds, 1/2 teaspoon kosher salt and a few grinds of pepper. Spread on a baking sheet and bake at 425˚, stirring halfway through, until the vegetables are tender and the fries are crisp, 45 minutes. Toss with 2 tablespoons chopped cilantro.
ROASTED CARROTS AND PARSNIPS WITH ROSEMARY AND GARLIC
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
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
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 CARROTS AND PARSNIPS
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
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.
DSF'S HONEY ROASTED CARROTS AND PARSNIPS
My wife is pregnant and she wanted carrots, parsnips, and honey, so I threw them together in the oven and this is what we got. Simple, healthy, and delicious!
Provided by DrSeussFreak
Categories Side Dish Vegetables Carrots
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange carrots and parsnips in a baking dish; drizzle with olive oil. Toss to evenly coat vegetables. Pour honey over coated vegetables and season with salt and pepper; toss to coat.
- Bake in the preheated oven until vegetables are very tender, about 40 minutes.
Nutrition Facts : Calories 225 calories, Carbohydrate 41.5 g, Fat 7.2 g, Fiber 6.7 g, Protein 1.8 g, SaturatedFat 1 g, Sodium 48.7 mg, Sugar 25 g
ROASTED CARROTS AND PARSNIPS WITH CITRUS BUTTER
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
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.
Tips:
- Choose the right vegetables: For the best results, select carrots and parsnips that are about the same size so they cook evenly. Choose firm, brightly colored vegetables that are free of blemishes.
- Prepare the vegetables properly: Peel and cut the carrots and parsnips into evenly sized pieces. This will help them cook evenly.
- Season the vegetables well: Use a combination of salt, pepper, and your favorite herbs and spices to flavor the vegetables. You can also add a drizzle of olive oil or melted butter for extra flavor.
- Roast the vegetables at a high temperature: This will help them caramelize and develop a delicious crispy texture.
- Don't overcrowd the baking sheet: Make sure there is enough space between the vegetables so that they can roast evenly.
- Roast the vegetables until they are tender: The cooking time will vary depending on the size and thickness of the vegetables, but they are generally done when they are tender when pierced with a fork.
- Serve the vegetables immediately: Roasted vegetables are best served hot and fresh out of the oven.
Conclusion:
Roasted Carrots, Parsnips, and Fries is a delicious and healthy side dish that is perfect for any occasion. This dish is easy to make and can be tailored to your own taste. With a few simple tips, you can create a delicious and flavorful dish that everyone will love. So next time you are looking for a healthy and tasty side dish, give Roasted Carrots, Parsnips, and Fries a try!
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