Best 11 Roasted Carrots Parsnips And Shallots Recipes

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Within the culinary world, roasted carrots, parsnips, and shallots form a harmonious trio, each vegetable contributing its unique flavor and texture to create a symphony of taste. The natural sweetness of carrots, the earthy notes of parsnips, and the subtle pungency of shallots interlace to craft a dish that is both comforting and sophisticated. Roasting brings forth their individual personalities, caramelizing their surfaces while maintaining a tender-crisp interior.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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 CARROTS, PARSNIPS AND FRIES



Roasted Carrots, Parsnips and Fries image

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, 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.

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.

EASY ROASTED CARROTS AND SHALLOTS



Easy Roasted Carrots and Shallots image

This carrot and shallot side dish goes well with roast chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 50m

Number Of Ingredients 6

2 pounds carrots, cut into 3-inch lengths, thick pieces halved lengthwise
12 ounces shallots (about 10), peeled and halved lengthwise
2 tablespoons olive oil
Coarse salt and ground pepper
1/2 cup fresh parsley leaves
2 tablespoons fresh lemon juice

Steps:

  • Preheat oven to 450 degrees. On a large rimmed baking sheet, toss carrots, shallots, and oil; season with salt and pepper. Bake until tender, 30 to 35 minutes, tossing once halfway through. Add parsley and lemon juice; toss to combine.

Nutrition Facts : Calories 217 g, Fat 7 g, Fiber 7 g, Protein 4 g

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 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.

ROASTED CARROTS AND PARSNIPS



Roasted Carrots and Parsnips image

Categories     Vegetable     Roast     Thanksgiving     Low Cal     Low/No Sugar     Carrot     Parsnip     Fall     Gourmet

Yield Serves 8

Number Of Ingredients 4

2 pounds parsnips (about 6 medium), peeled and cut into 2-inch-long sticks, each about 1/4 inch thick
1 pound carrots (about 6 medium), peeled and cut into 2-inch-long sticks, each about 1/4 inch thick
3 tablespoons olive oil
Garnish: carrot tops

Steps:

  • Preheat oven to 425°F.
  • Divide parsnips and carrots between 2 shallow baking pans and toss each pan of vegetables with 1 1/2 tablespoons oil. Spread vegetables in one layer and season with salt and pepper. Roast vegetables in oven, switching positions of pans in oven halfway through baking and stirring occasionally, about 20 to 25 minutes, or until browned and crisp, and garnish with carrot tops.

DSF'S HONEY ROASTED CARROTS AND PARSNIPS



DSF's Honey Roasted Carrots And Parsnips image

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

3 carrots, peeled
3 parsnips, peeled
2 tablespoons olive oil
¼ cup honey
salt and ground black pepper to taste

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

MEAN'S ROASTED PARSNIPS & CARROTS



Mean's Roasted Parsnips & Carrots image

Great little appetizer or side dish.. an adopted recipe that I inherited from Mean Chef who not longer frequents this site. Don't gasp but I'm certain that I have manged to *improve* a Mean Chef recipe ! DO try this *without the sherry wine vinegar* and DO substitute medium Sherry in it's place and up the rosemary and thyme considerably (I also added the rosemary and thyme to the sherry mix and cooked everything together) DH eats carrots if he has to but avoids them if possible, ...until I changed this to Sherry and more herbs and he LOVES this now... I have also added sweet potatoes to the carrots and parsnip and it's a marriage made in heaven. DH was actually pleased to see more carrots on the shopping list for the first time in his life! Try it, this is a delight ! Enjoy!!! ZWT REGION: New Zealand.

Provided by kiwidutch

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb parsnip
1 lb carrot
6 tablespoons butter
3 tablespoons brown sugar
4 tablespoons sherry wine vinegar
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
salt and pepper
1 lb carrot (450g)
1 lb parsnip (450g)
6 tablespoons butter
4 tablespoons brown sugar
6 tablespoons medium sherry
3 tablespoons thyme
3 tablespoons rosemary
salt
pepper
3 sweet potatoes (peeled and cut into 8cm or 3 inch rounds)

Steps:

  • Peel parsnips and carrots.
  • Cut the parsnips into 2" pieces.
  • Cut the carrots in half and slice into 1" pieces.
  • The carrots need to be smaller because they take longer to cook.
  • Melt the butter in a shallow baking dish.
  • Stir in the brown sugar and sherry vinegar.
  • Add parsnips and carrots.
  • Coat the vegetables with the liquid.
  • Bake at 375 F (109 C)degrees for 20 minutes.
  • Remove from oven.
  • Add rosemary and thyme.
  • Season with salt and pepper.
  • Bake for another 10 minutes until the vegetables are fork tender.
  • Serves 4.

Nutrition Facts : Calories 748.4, Fat 36, SaturatedFat 22.1, Cholesterol 91.6, Sodium 544.5, Carbohydrate 106.7, Fiber 20.9, Sugar 49.2, Protein 6.9

Tips:

  • Choose the right vegetables: Select carrots, parsnips, and shallots that are fresh, firm, and of uniform size.
  • Prepare the vegetables properly: Scrub the vegetables thoroughly to remove any dirt or debris. Trim the ends of the carrots and parsnips, and peel the shallots.
  • Toss the vegetables in oil and seasonings: Use a good quality olive oil or avocado oil. Season the vegetables with salt, pepper, and any other desired spices.
  • Roast the vegetables at a high temperature: This will help them to caramelize and brown. Aim for a temperature of 425°F (220°C).
  • Roast the vegetables until tender: The vegetables should be tender when pierced with a fork, but not mushy. This will take about 20-25 minutes.
  • Serve the vegetables immediately:Roasted vegetables are best served hot and fresh. They can be enjoyed as a side dish or as a main course.

Conclusion:

Roasted carrots, parsnips, and shallots are a delicious and healthy side dish or main course. They are easy to make and can be prepared in a variety of ways. These tips will help you to create the perfect roasted vegetables: choose the right vegetables, prepare them properly, toss them in oil and seasonings, roast them at a high temperature, and roast them until tender. You can enjoy roasted carrots, parsnips, and shallots on their own or with a variety of accompaniments such as roasted chicken, grilled fish, or a vegetarian main course.

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