Best 8 Burnt Carrots And Parsnips Recipes
In the realm of culinary delights, there exists an extraordinary dish that tantalizes the taste buds and captivates the senses – roasted vegetables. This symphony of flavors, textures, and colors is a testament to the transformative power of heat and skillful preparation. Our journey takes us to the heart of two humble root vegetables – carrots and parsnips – elevated to new heights through the art of roasting.
Within this article, you'll discover a collection of recipes that showcase the versatility and inherent goodness of roasted carrots and parsnips. From classic preparations to innovative twists, these recipes unlock a world of culinary possibilities. Whether you prefer a simple yet elegant roasted vegetable medley, a vibrant and flavorful glazed carrot dish, or a hearty and comforting parsnip and potato gratin, our curated selection has something for every palate.
As you embark on this culinary adventure, you'll encounter a symphony of flavors, textures, and colors that will leave you craving more. The natural sweetness of carrots and parsnips caramelizes during roasting, creating a delightful balance of sweet and savory notes. Their earthy undertones are enhanced by the addition of aromatic herbs, spices, and tangy citrus. The result is a medley of roasted vegetables that is both satisfying and incredibly delicious.
So, gather your ingredients, preheat your oven, and prepare to be amazed by the culinary magic that awaits. Let's dive into the world of roasted carrots and parsnips, exploring the depths of flavor and creating memories that will last a lifetime.
WHIPPED CARROTS AND PARSNIPS
Nutty carrots! Originally submitted to ThanksgivingRecipe.com.
Provided by Linda
Categories Side Dish Vegetables Carrots
Yield 8
Number Of Ingredients 6
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
SAUTEED PARSNIPS AND CARROTS
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.
"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
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 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 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.
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
PARSNIP CARROT BAKE
No one will suspect that this buttery recipe from our home economists is actually good for them. With a hint of dill, the carb-smart side is a colorful way to get your family to eat their veggies.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place the carrots and parsnips in a 1-qt. baking dish coated with cooking spray. Sprinkle with water, salt, dill seed and parsley. Dot with butter. Cover and bake at 375° for 30-35 minutes or until vegetables are tender.
Nutrition Facts : Calories 108 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 374mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
MASHED PARSNIPS AND CARROTS
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
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
Tips:
- Choose the right carrots and parsnips: Select firm, brightly colored carrots and parsnips of similar size for even cooking.
- Trim and peel the vegetables: Trim the ends of the carrots and parsnips, then peel them using a vegetable peeler.
- Cut the vegetables into uniform pieces: Cut the carrots and parsnips into similar-sized pieces, such as 2-inch long sticks or 1-inch cubes. This will help them cook evenly.
- Toss the vegetables with oil and seasonings: In a large bowl, toss the carrot and parsnip pieces with olive oil, salt, pepper, and any desired herbs or spices. This will help them brown and caramelize in the oven.
- Roast the vegetables at a high temperature: Preheat the oven to 425°F (220°C) and roast the vegetables for 20-30 minutes, or until they are tender and slightly charred. Stir the vegetables halfway through cooking to ensure even browning.
- Serve the vegetables hot or at room temperature: Roasted carrots and parsnips can be served as a side dish, salad ingredient, or snack. They can be enjoyed hot from the oven or at room temperature.
Conclusion:
Roasted carrots and parsnips are a delicious and versatile dish that can be enjoyed in many ways. With their natural sweetness and caramelized flavor, these roasted vegetables are sure to be a hit at your next meal. Experiment with different seasonings and herbs to create your own unique flavor combinations. Whether you serve them as a side dish, salad ingredient, or snack, roasted carrots and parsnips are a healthy and satisfying addition to any meal.
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