Best 6 Roasted Carrots Parsnips And Shallots Recipes
Indulge in a delightful culinary experience with our collection of roasted root vegetable recipes, featuring carrots, parsnips, and shallots. These humble ingredients transform into a symphony of flavors when kissed by the heat of the oven. Their natural sweetness caramelizes, creating a medley of textures ranging from tender-crisp to melt-in-your-mouth softness. From simple and classic preparations to innovative flavor combinations, our recipes offer a diverse range of options to tantalize your taste buds. Discover the art of roasting vegetables and elevate your meals with these colorful and nutritious dishes.
Check out the recipes below so you can choose the best recipe for yourself!
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
ROASTED CARROTS AND PARSNIPS WITH CITRUS BUTTER
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
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.
EASY ROASTED CARROTS AND SHALLOTS
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
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, PARSNIPS, AND SHALLOTS
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
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 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 PARSNIPS WITH SHALLOTS
Make and share this Roasted Parsnips With Shallots recipe from Food.com.
Provided by COOKGIRl
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- Toss together all the ingredients except for the mint and sage.
- Place in a roasting pan and roast 30 minutes, or until the parsnips are fork tender.
- Stir in the herbs and toss.
- Adjust seasoning if necessary.
Tips:
- Choose Fresh Vegetables: Select organic carrots, parsnips, and shallots with no blemishes or bruises for the best flavor and texture.
- Wash and Peel Carefully: Scrub the carrots and parsnips with a vegetable brush to remove any dirt or debris. Use a sharp knife to peel the vegetables, removing only a thin layer of skin.
- Cut Vegetables Evenly: Cut the carrots, parsnips, and shallots into uniform pieces to ensure even cooking. This will help them roast evenly and prevent some pieces from overcooking while others remain undercooked.
- Use High-Quality Olive Oil: Extra virgin olive oil not only adds flavor to the vegetables but also helps them crisp up during roasting. Use a good quality olive oil to enhance the overall taste of the dish.
- Season Generously: Don't be afraid to season the vegetables liberally with salt, pepper, and herbs. This will help draw out their natural flavors and make them even more delicious.
- Roast at High Heat: Roasting the vegetables at a high temperature (425°F or 220°C) will help caramelize them and give them a slightly crispy exterior while keeping the interiors tender.
- Toss the Vegetables: During roasting, toss the vegetables once or twice to ensure they cook evenly. This will prevent them from sticking to the pan and burning.
Conclusion:
Roasted carrots, parsnips, and shallots are a simple yet flavorful side dish that pairs well with a variety of main courses. The combination of sweet carrots, earthy parsnips, and aromatic shallots creates a delicious and colorful dish that is sure to please everyone at the table. This recipe is also incredibly versatile, as you can adjust the seasonings and herbs to suit your own taste preferences. Whether you're looking for a healthy and nutritious side dish or a flavorful addition to your holiday feast, these roasted vegetables are sure to be a hit.
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