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.
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.
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.
Time 50m Number Of Ingredients 8 Steps:
Peel the carrots and parsnips and cut into large batons. Put the butter and oil into a roasting tin and place in the oven. Preheat the oven to 180 C / 350 F / 160 FAN / Gas 4. Add the vegetables to the dish and stir so that they are coated. Season with the salt and pepper. Roast for 20 minutes and then add the honey to the dish. Stir so that all the vegetables are turned and coated in the honey. Roast for a further 20 minutes until crisp and golden. Transfer the honey roasted carrots and parsnips to a serving dish. Chop the parsley and scatter over to serve.
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.
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.
Time 1h30m Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees. Peel carrots and parsnips; halve crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise (so pieces will be similar in size); cut both parts diagonally into 3/4-inch pieces. On a large rimmed baking sheet, toss carrots and parsnips with oil, thyme, salt, and pepper. Spread in a single layer. Roast vegetables until tender, tossing once or twice, 1 hour to 1 hour 20 minutes (if vegetables begin to stick to the pan, sprinkle with water, and loosen with a spatula). Serve immediately.
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.
Time 1h30m Yield 4-6 serving(s) Number Of Ingredients 7 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.
Yield Makes 8 servings Number Of Ingredients 6 Steps:
Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat. Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.) Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.
