Best Rosemary Roasted Potatoes And Parsnips Recipes

Rosemary Roasted Potatoes and Parsnips image

Provided by Food Network

Categories side-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 8

2 1/2 pounds potatoes, such as Yukon gold, peeled and cut into even chunks
3 medium sweet potatoes, peeled and cut into chunks
2 medium parsnips, trimmed and cut into chunks
Large pinch of flaky sea salt, plus more for the water
3 tablespoons vegetable oil
Freshly ground black pepper, to taste
3 to 4 rosemary sprigs
1 bulb garlic, cut in half crosswise

Steps:

Preheat your oven to 350 degrees F (180 degrees C/Gas mark 4).
Put the potatoes, sweet potatoes and parsnips into a large pot of cold salted water. Bring to a boil, then turn the heat down to a gentle simmer. Cook for 5 minutes and then drain in a colander. (If you are preparing ahead of time, you can now set the vegetables aside, or keep them in the fridge until you are ready to roast.)
Pour the vegetable oil into a large roasting pan and heat it in the oven for 5 minutes. Add the vegetables to the hot oil and toss to coat. Sprinkle with the salt and pepper and add the rosemary sprigs. Carefully toss again.
Pop the vegetables in the oven and roast for 30 minutes. Turn the vegetables and add the garlic, then roast until the vegetables are crispy and golden on the outside, about 30 minutes more.

Rosemary-Rubbed Side of Salmon with Roasted Potatoes, Parsnips, and Mushrooms image

Provided by Jill Silverman Hough

Yield Makes 8 to 10 servings

Number Of Ingredients 9

1 1/2 cups loosely packed fresh rosemary leaves
4 teaspoons coarse kosher salt
2 teaspoons freshly ground black pepper
6 tablespoons olive oil, divided
1 pound red-skinned or white-skinned potatoes, cut into 3/4-inch pieces
1 pound parsnips, peeled, cut into 3/4-inch pieces
1 3 1/2-to 3 3/4-pound whole side of salmon with skin
1 pound crimini (baby bella) mushrooms, quartered if large, halved if small assorted salad greens
1/3 cup Pinot Noir or other dry red wine

Steps:

Blend rosemary, salt, and pepper in processor until finely chopped. With machine running, gradually add 4 tablespoons oil; process to coarse paste.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Toss potatoes, parsnips, 2 tablespoons oil, and 3 tablespoons rosemary mixture in large bowl. Transfer vegetable mixture to rimmed baking sheet, arranging in even layer. Roast vegetables on lower rack 20 minutes.
Line large rimmed baking sheet with parchment. Place salmon, skin side down, on sheet. Spread with remaining rosemary mixture. Toss mushrooms with vegetable mixture. Return vegetable mixture to lower rack; place salmon on upper rack. Roast salmon until just opaque in center and vegetables until tender, about 20 minutes.
Line platter with salad greens; place salmon on top of greens. Transfer vegetables to serving bowl. Place vegetable baking sheet over 2 burners on high heat. Add wine and bring to boil, scraping up browned bits. Drizzle juices over salmon.