Best 8 Roasted Carrot Parsnip And Potato Coins Recipes

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Roasted Carrot, Parsnip, and Potato Coins: A Delightful Medley of Root Vegetables

Indulge in a symphony of flavors with our tantalizing recipe for Roasted Carrot, Parsnip, and Potato Coins. This vibrant dish showcases the natural sweetness of carrots, the earthy nuttiness of parsnips, and the comforting warmth of potatoes, all roasted to perfection. With a medley of herbs and spices, these crispy-on-the-outside, tender-on-the-inside coins become an irresistible side dish or a delightful vegetarian main course.

This recipe is a culinary journey that celebrates the humble root vegetables, transforming them into a colorful and flavorful feast. The carrots, parsnips, and potatoes are carefully selected for their vibrant colors and distinct flavors. The roasting process caramelizes their natural sugars, creating a delightful sweetness that is perfectly balanced by a sprinkle of aromatic herbs and spices.

In addition to the classic Roasted Carrot, Parsnip, and Potato Coins recipe, this article offers variations to cater to different dietary preferences and taste buds. For those who prefer a vegan alternative, we have a dairy-free version that uses plant-based butter or oil. For those who love a touch of heat, we have a spicy variation that incorporates a blend of chili powder, cumin, and cayenne pepper. And for those who enjoy a tangy twist, we have a honey-glazed version that adds a touch of sweetness and acidity.

Whether you're looking for a simple yet elegant side dish or a hearty and flavorful vegetarian main course, our Roasted Carrot, Parsnip, and Potato Coins recipe is sure to impress. With its vibrant colors, delightful flavors, and easy-to-follow instructions, this recipe is a culinary adventure that promises a satisfying and memorable dining experience.

Let's cook with our recipes!

ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS



Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 12

1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 teaspoon sea salt
1 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
  • Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

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.

CARROT, PARSNIP AND POTATO GRATIN



Carrot, Parsnip and Potato Gratin image

Thanks to a challenge in the TOH online community a few years back, my husband and I tried parsnips and discovered that we liked them! In fact, I started growing them in my garden and have been trying new things with them, including this recipe. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

1 pound medium carrots, thinly sliced
1/2 pound medium parsnips, peeled and thinly sliced
1/2 pound Yukon Gold potatoes, peeled and thinly sliced
1 small onion, halved and sliced
2 garlic cloves, minced
1-1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup half-and-half cream
1/4 cup heavy whipping cream

Steps:

  • Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to a greased 3-qt. baking dish. Cover and bake until the vegetables are tender, 40-45 minutes. Uncover and bake until cream has thickened and is beginning to turn golden brown, 10-15 minutes longer. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 141 calories, Fat 6g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 208mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.

ROASTED POTATOES, PARSNIPS AND CARROTS



Roasted Potatoes, Parsnips and Carrots image

I love roasted vegetables. This is an easy and simply delicious recipe by Jamie Oliver. Your veggies will be crisp on the outside and tender on the inside. Yum!

Provided by LifeIsGood

Categories     Potato

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 1/2 lbs potatoes (I use Idaho or Russet)
6 parsnips
6 carrots
1 bulb of garlic
3 sprigs fresh rosemary
sea salt & freshly ground black pepper, to taste
2 tablespoons olive oil, approx

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.

Nutrition Facts : Calories 439.4, Fat 7.7, SaturatedFat 1.1, Sodium 96.6, Carbohydrate 87.8, Fiber 16.3, Sugar 13.8, Protein 8.9

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 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 CARROT, PARSNIP AND POTATO SOUP



Roasted Carrot, Parsnip and Potato Soup image

This is a creamy, comforting winter soup that is incredibly simple to make. All you need to do is blend together broth and roasted vegetables and heat through. You can make the soup with other roasted vegetables as well, but I love the sweet combination of the carrots and parsnips. If you've got roasted vegetables on hand, you'll need about 4 cups.

Provided by Martha Rose Shulman

Categories     dinner, lunch, appetizer, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

1 1/2 pounds carrots, peeled and cut in 3/4 inch pieces
1/2 pound (2 large) parsnips, peeled, quartered, cored and cut in 3/4 inch pieces
1 medium or large red onion, cut in large dice
1 medium (about 6 ounces) Yukon gold potato, quartered
2 garlic cloves, in the skin
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
6 cups chicken or vegetable stock or broth
Chopped fresh herbs, such as parsley, thyme, tarragon or chives, for garnish
Crème fraîche or yogurt for garnish (optional)

Steps:

  • Preheat oven to 425 degrees. Line a sheet pan or a baking dish with parchment or foil. Toss vegetables, including garlic cloves, with olive oil and salt and pepper to taste. Spread in baking dish or on sheet pan in an even layer and place in oven. Set timer for 20 minutes.
  • After 20 minutes, stir vegetables and turn heat down to 400 degrees. Roast for another 20 to 30 minutes (or longer; I have found every oven I've used to be different, thus the range), or until very tender and caramelized on the edges, stirring every 10 minutes. Remove from the heat. You should have about 4 cups roasted vegetables.
  • Hold garlic cloves with a towel so that you don't burn your fingers. Squeeze out the pulp into a blender. Add half the vegetables and 2 cups of the stock. Cover the top of the blender with a towel pulled down tight, rather than airtight with the lid, because hot mixture will jump and push the top off if the blender is closed airtight. Blend until smooth and transfer to a soup pot. Repeat with the second half of the roasted vegetables. Transfer to the pot and whisk in remaining broth. Season to taste with salt and pepper and heat through. Serve each bowl with a sprinkle of chopped fresh herbs and if you wish, a swirl of crème fraîche or yogurt.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1066 milligrams, Sugar 12 grams

ROASTED CARROT, PARSNIP, AND POTATO COINS



Roasted Carrot, Parsnip, and Potato Coins image

Provided by Tori Ritchie

Categories     Potato     Side     Roast     Christmas     Vegetarian     Quick & Easy     Low Cal     High Fiber     Dinner     Root Vegetable     Carrot     Parsnip     Healthy     Low Cholesterol     Vegan     Christmas Eve     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

Nonstick vegetable oil spray
4 medium carrots (about 1 1/4 pounds), scrubbed, ends trimmed
4 medium parsnips (about 1 1/4 pounds), scrubbed, ends trimmed
1 pound fingerling potatoes or baby Dutch yellow potatoes, scrubbed
1/2 cup olive oil
2 teaspoons coarse kosher salt
2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
3/4 teaspoon freshly ground black pepper

Steps:

  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Spray 2 heavy large rimmed baking sheets with nonstick spray. Cut carrots and parsnips into 3- to 4-inch lengths. Fit processor with 1/4-inch-thick slicing disk. Working in batches, place carrot pieces upright and fitting snugly side by side in feed tube of processor. With machine running, use plunger to push down firmly on carrots and cut uniform round slices. Transfer carrot coins to extra-large bowl. Repeat with parsnips, then potatoes.
  • Add olive oil, 2 teaspoons coarse salt, coriander, cardamom, and freshly ground black pepper to vegetable mixture and toss to coat. Divide mixture between prepared baking sheets. Roast vegetables until tender and golden brown around edges, about 1 hour. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until heated through, about 15 minutes.
  • Transfer roasted vegetable coins to large bowl and serve.

Tips:

  • Choose the right vegetables: For the best results, select vegetables that are firm and brightly colored. Avoid any vegetables that are bruised or have blemishes.
  • Cut the vegetables evenly: This will help them cook evenly. If you are using a food processor, be sure to pulse the vegetables until they are evenly chopped, but not mushy.
  • Toss the vegetables in oil and seasonings: This will help them to brown and caramelize in the oven. You can use any type of oil you like, but olive oil or avocado oil is a good option. As for seasonings, you can use salt, pepper, garlic powder, onion powder, or any other herbs and spices that you like.
  • Roast the vegetables at a high temperature: This will help them to caramelize and get crispy. The ideal temperature is 425 degrees Fahrenheit (220 degrees Celsius).
  • Don't overcrowd the pan: If you overcrowd the pan, the vegetables will not cook evenly. Be sure to leave some space between the vegetables so that they can circulate air and cook evenly.
  • Roast the vegetables until they are tender: The cooking time will vary depending on the type of vegetables you are using. For example, carrots and parsnips will take longer to cook than potatoes. You can check the vegetables for doneness by piercing them with a fork. If the fork goes through easily, the vegetables are done.

Conclusion:

Roasted carrot, parsnip, and potato coins are a delicious and healthy side dish that can be served with a variety of meals. They are easy to make and can be roasted in the oven or on a grill. By following the tips above, you can make sure that your roasted vegetables are perfectly cooked and flavorful.

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