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 1h10m Yield 6-8 Number Of Ingredients 9 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.
Time 45m Yield 6 serving(s) Number Of Ingredients 5 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.
Time 55m Yield 8 servings Number Of Ingredients 8 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.
Time 50m Yield 8 servings. Number Of Ingredients 8 Steps:
Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise., In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to two greased foil-lined 15x10x1-in. baking pans. Roast 30 minutes, stirring occasionally., Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender.
Time 1h15m Yield 10 Number Of Ingredients 8 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.
Time 2h15m Yield 8-10 serving(s) Number Of Ingredients 16 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.
Yield Makes 8 servings Number Of Ingredients 10 Steps:
Butter 11x7x2-inch glass baking dish. Combine kabocha and butternut squash and parsnips in large bowl. Melt butter in small saucepan over medium heat. Whisk in next 5 ingredients. Add to squash mixture and toss to coat. Transfer mixture to prepared baking dish. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing. Preheat oven to 375°F. Cover squash mixture with foil. Bake covered 40 minutes. Uncover; bake until all vegetables are tender, about 20 minutes longer. Sprinkle with almonds and bake 10 minutes.
More about “roasted squash parsnips carrots recipes”
Yield Makes 4 side-dish servings Number Of Ingredients 8 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.
