Best 7 Roasted Parsnips And Onions Recipes
Indulge in the delightful flavors of roasted parsnips and onions, a culinary symphony of sweet, savory, and earthy notes. This versatile dish, featured in three enticing recipes, elevates the humble parsnip and onion into a symphony of roasted perfection. From a classic roasted vegetable medley to a sophisticated salad with a tangy dressing, and a cozy soup that warms the soul, these recipes offer a trio of delectable options to tantalize your taste buds.
In the first recipe, parsnips and onions take center stage, roasted to caramelized perfection and seasoned with herbs and spices. This simple yet satisfying side dish pairs wonderfully with roasted meats, fish, or poultry.
The second recipe transforms roasted parsnips and onions into a vibrant salad, tossed with a zesty dressing of lemon, honey, and Dijon mustard. The sweetness of the roasted vegetables is beautifully balanced by the tangy dressing, creating a refreshing and flavorful dish that is perfect for a light lunch or as a side to grilled meats.
Finally, the third recipe showcases the comforting warmth of roasted parsnip and onion soup. This creamy and velvety soup is infused with the rich flavors of roasted vegetables, herbs, and a touch of cream. It's the perfect antidote to a chilly day, served with a crusty bread or warm baguette for dipping.
These three recipes offer a delightful exploration of roasted parsnips and onions, showcasing their versatility and ability to transform into a variety of dishes that are both delicious and visually appealing. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.
ROASTED PARSNIPS AND ONIONS
This dish combines parsnips and cipollines. Also referred to as wild onions, fresh cipollines are the bittersweet bulbs of the grape hyacinth, and are available for a short time in the fall. If you can't find them, use some other sweet onion, such as Vidalias, cutting them into walnut-size pieces.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees.
- In a roasting pan, combine the parsnips, onions, and rosemary. Add the olive oil and toss until the vegetables are thoroughly coated. Roast for 40 to 45 minutes, shaking the pan every 15 minutes, until the vegetablesare deep amber.
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 PARSNIPS AND ONIONS
Make and share this Roasted Parsnips and Onions recipe from Food.com.
Provided by Dancer
Categories Low Protein
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oven to 425F.
- In a roasting pan, combine the parsnips, onions and rosemary.
- Season with salt and pepper.
- Add the olive oil and toss until the vegetables are thoroughly coated.
- Roast for 40 to 45 minutes, shaking the pan every 15 minutes, until the vegetables are deep amber.
Nutrition Facts : Calories 192.6, Fat 7.3, SaturatedFat 1.1, Sodium 16.5, Carbohydrate 31.4, Fiber 7.7, Sugar 10.3, Protein 2.7
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.
OVEN-ROASTED PARSNIP AND SUNCHOKE
Sunchokes are tubers, like potatoes, and resemble ginger root. They come from a type of sunflower native to North America. Many people try to peel sunchokes, but I find it is easier to wash them well before tossing them in oil. Parsnips and onions add a nice complexity to this side dish.
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- In a medium mixing bowl, combine the sunchokes, parsnips, onions, garlic, rosemary, canola oil, salt and pepper and toss until thoroughly combined.
- Transfer to a sheet pan and roast until the vegetables are browned and tender, 20 to 25 minutes.
BALSAMIC-GLAZED PARSNIPS & ONIONS
Brown sugar and vinegar give veggies a sweet-tart glaze in this rustic side dish. Plus, it takes only 15 minutes to get in the oven. -Marion Brown, Elgin, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. In a large bowl, combine all ingredients. Transfer to a greased 15x10x1-in. baking pan., Cover and bake 35 minutes. Uncover; bake 5-10 minutes or until tender.
Nutrition Facts : Calories 373 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 330mg sodium, Carbohydrate 61g carbohydrate (31g sugars, Fiber 10g fiber), Protein 4g protein.
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.
Tips:
- Choose the right parsnips. Look for parsnips that are firm and have smooth, unblemished skin. Avoid parsnips that are soft or have blemishes, as these may be old or damaged.
- Peel the parsnips thinly. This will help them to cook evenly. You can use a vegetable peeler or a sharp knife to peel the parsnips.
- Cut the parsnips and onions into uniform pieces. This will also help them to cook evenly. Aim for pieces that are about 1-2 inches in size.
- Toss the vegetables with olive oil, salt, and pepper. This will help them to brown and caramelize in the oven.
- Roast the vegetables at a high temperature. This will help them to get crispy on the outside and tender on the inside. Aim for a temperature of 425 degrees Fahrenheit (220 degrees Celsius).
- Roast the vegetables until they are tender and browned. This will usually take about 20-30 minutes. Be sure to stir the vegetables halfway through roasting so that they cook evenly.
- Serve the roasted parsnips and onions immediately. They can be enjoyed on their own, as a side dish, or added to a salad or grain bowl.
Conclusion:
Roasted parsnips and onions are a simple but delicious side dish that can be enjoyed all year round. They are a great way to use up leftover parsnips and onions, and they are also a healthy and affordable option. With just a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that the whole family will enjoy. So next time you are looking for a quick and easy side dish, give roasted parsnips and onions a try. You won't be disappointed!
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