Best Roasted Parsnips With Shallots Recipes

CARAMELIZED ROASTED PARSNIPS

Steps:

• Heat oven to 350 degrees. Place butter, granulated sugar and brown sugar in a large roasting pan; whisk until incorporated. Add parsnips; toss. Sprinkle with salt, pepper, and garlic powder; toss. Cover with foil; bake 20 minutes.
• Remove foil; stir. Roast parsnips, uncovered, until lightly browned, about 20 minutes. Stir; adjust seasoning. Sprinkle with chives and serve.

ROASTED PARSNIPS AND CARROTS

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.

ORANGE-BRAISED CARROTS & PARSNIPS

Steps:

• Preheat the oven to 275 degrees F.
• Trim and scrub or peel the carrots and parsnips. If the parsnips are thick, slice them in half or quarters lengthwise so they are about the same width as the carrots.
• Place the carrots and parsnips in a pot or Dutch oven, such as Le Creuset, that's large enough for the vegetables to lie flat. Add the shallots, orange zest, 3/4 cup of the orange juice, the olive oil, thyme, red pepper flakes, 2 teaspoons salt, and 1/2 teaspoon black pepper.
• Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with a lid or heavy-duty foil. Transfer to the oven and cook for 1 1/2 hours, until the carrots and parsnips are very tender. Discard the thyme bundle. Sprinkle with the remaining 1/2 cup of orange juice and the parsley and season to taste. Serve hot, warm, or at room temperature.

ROASTED PARSNIPS AND CARROTS

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.