MAPLE-GLAZED PARSNIPS AND SWEET POTATOES
Parsnips adds variety and fragrance to sweet potatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Peel and cut parsnips as directed above; then cut on a diagonal into 1/2-inch-thick pieces.
- On a large rimmed baking sheet (or two smaller baking sheets), toss parsnips and sweet potatoes with oil; season generously with salt and pepper. Spread in a single layer. Roast until tender and golden, tossing once or twice, about 30 minutes. Transfer to a large bowl.
- In a small bowl, stir together maple syrup and mustard. Pour over vegetables; toss to coat. Sprinkle with parsley, if desired. Serve immediately.
SWEET POTATOES AND PARSNIPS
Allspice, garlic and sweet onion season roasted sweet potatoes and parsnips in this hearty harvesttime dish.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Cut sweet potatoes in half lengthwise. Cut each half lengthwise into four pieces, then into 3-in. slices. Cut parsnips into quarters, then into 3-in. pieces. Place the potatoes, parsnips and onion in a 3-qt. microwave-safe baking dish. Cover and microwave on high for 1 to 1-1/2 minutes; stir. Cover and cook 30 seconds longer or until vegetables are crisp tender. Add remaining ingredients; toss to coat. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 169 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 130mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
HONEY-ROASTED PARSNIPS WITH SWEET POTATOES AND APPLES
Make and share this Honey-roasted Parsnips With Sweet Potatoes and Apples recipe from Food.com.
Provided by Dancer
Categories Yam/Sweet Potato
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Spray a baking pan or casserole dish with oil spray and set aside.
- In large mixing bowl, place parsnips, sweet potato and apples and set aside.
- In microwave-safe bowl, mix oil and honey.
- Warm in microwave, about 10 seconds.
- Mix in soy sauce.
- Pour sauce onto vegetables and apples.
- Toss to coat well.
- Transfer to baking pan and cover with foil.
- Bake until very tender, about 1 hour, stirring occasionally.
- Add salt and pepper to taste, then serve.
Nutrition Facts : Calories 109.2, Fat 2.5, SaturatedFat 0.2, Sodium 193.8, Carbohydrate 22.1, Fiber 3.8, Sugar 11.8, Protein 1.2
ROASTED BEETS, PARSNIPS AND SWEET POTATOES
roasting veggies brings out their best flavors, especially beets. Goes well w/ any meat or chicken side dish, or as a vegetarian meal.
Provided by sherry monfils
Categories Vegetables
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 400. In bowl, toss beets w/ 1/2 tbsp oil to coat. Spread in single layer on lg baking sheet. In lg resealable bag, mix remaining oil, garlic powder, salt, pepper and sugar. Place parsnips, onion and sweet potato in bag. Seal bag, shake to coat. Bake beets for 15 min. Add other veggies to baking sheet. Bake 45 min, stirring occasionally, until veggies are tender.
SHRIMP ENCHILADAS WITH ROASTED SWEET POTATOES AND PARSNIPS
Provided by Molly Stevens
Categories Low Cal High Fiber Dinner Shrimp Parsnip Sweet Potato/Yam Fall Cilantro Tortillas Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 400°F. Line rimmed baking sheet with parchment paper. Toast cumin seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Combine parsnips, sweet potatoes, and red onion in large bowl. Add ground cumin, 2 tablespoons vegetable oil, chili powder, oregano, and 1 teaspoon coarse salt; toss to coat. Transfer to prepared baking sheet. Roast vegetables until soft and browned in spots, turning occasionally, 35 to 40 minutes. Cool. DO AHEAD: Can be prepared 4 hours ahead. Let stand at room temperature.
- Preheat oven to 375°F. With machine running, add garlic and jalapeño through feed tube of processor and process until finely chopped. Add cilantro, green onions, and drained green chiles. Using on/off turns, process until coarse puree forms. Add salsa; process to blend. Transfer salsa mixture to large deep skillet. Add 1/4 cup crema and stir over medium-low heat just until warm (do not allow to boil). Remove from heat. Season salsa mixture to taste with salt and pepper. Cover and keep warm.
- Measure 1 cup roasted vegetables; set aside. Transfer remaining vegetables to processor. Using on/off turns, process until coarsely chopped. Transfer to large bowl. Add shrimp and toss to incorporate evenly. Season filling to taste with salt and pepper.
- Heat remaining 3 tablespoons oil in medium skillet over medium-high heat. Working with 1 tortilla at a time, cook until just softened, about 15 seconds per side (do not allow to brown). Transfer tortillas to paper towels to drain.
- Spread 1/2 cup salsa mixture over bottom of 15 x 10 x 2-inch glass baking dish. Place 1 tortilla on work surface; sprinkle generous 2 teaspoons crumbled cheese down center. Top with generous 1/4 cup roasted vegetable filling, arranging down center atop cheese. Roll up tortilla and place, seam side down, in prepared dish. Repeat with remaining tortillas, cheese, and filling. Scatter reserved 1 cup roasted vegetables over enchiladas. Spoon remaining salsa mixture over. Sprinkle with any remaining cheese; drizzle with remaining 1/4 cup crema (whisking if necessary to loosen enough to drizzle). Bake enchiladas until heated through, about 20 minutes.
MASHED SWEET POTATOES AND PARSNIPS
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Melt 3 tablespoons butter in a large pot or Dutch oven over medium heat; cook, stirring occasionally, until browned, about 5 minutes. Add the sweet potatoes, parsnips, thyme sprigs, nutmeg, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are well coated.
- Add 1/2 cup water and the half-and-half to the pot, cover and bring to a simmer. Reduce the heat to medium low and cook, stirring occasionally and adding 1/4 cup more water at a time if the pot is dry, until the vegetables are very tender, 30 to 35 minutes (at the end, there will not be a lot of liquid left).
- Discard the thyme sprigs and transfer the vegetables and any liquid to a food processor. Add the remaining 3 tablespoons butter and process until very smooth. Add the vinegar and process to combine; season with salt and pepper. Transfer the potatoes to a serving dish. Sprinkle with more nutmeg.
ROASTED SWEET POTATOES AND PARSNIPS WITH CHILI POWDER
After the duck has cooked for about an hour, you'll have enough fat to prepare these vegetables. If using previously reserved duck fat, melt and cool it first.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Toss sweet potatoes and parsnips with reserved duck fat. Mix together salt, chili powder, and cinnamon. Sprinkle vegetables with seasoning mixture, and toss to coat well. Spread in a single layer on a rimmed baking sheet.
- Roast vegetables for 15 minutes. Remove from oven, and toss in orange wedges and thyme. Roast, stirring halfway through, until vegetables are golden brown and tender, about 30 minutes. Drizzle with molasses.
BALSAMIC ROASTED PARSNIPS AND SWEET POTATOES
Steps:
- Preheat oven to 450 F. Coat a large baking sheet with non-stick cooking spray. Place parnsips, sweet potatoes and onion on baking sheet. Drizzle with oil and vinegar; sprinkle with rosemary and salt. Bake 25-30 minutes or until vegetables are tender.
SPICY PORK WITH PARSNIPS AND SWEET POTATOES
A one-pan dish that really brings the flavor, this simple meal will easily feed your whole family.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees. On a rimmed baking sheet, toss sweet potato, parsnips, and ginger with oil and spread in an even layer. Mix together brown sugar and cayenne and rub all over pork; add to sheet. Season pork and vegetables with salt and roast until an instant-read thermometer inserted in center of pork reads 145 degrees, 20 to 22 minutes. Let pork rest 10 minutes before serving.
- Toss vegetables with watercress, drizzle with olive oil, and season. Thinly slice pork and serve with any accumulated juices from sheet, the salad, and lime wedges.
Nutrition Facts : Calories 327 g, Fat 13 g, Fiber 5 g, Protein 20 g, SaturatedFat 2 g
MAPLE-GLAZED PARSNIPS AND SWEET POTATOES
Make and share this Maple-Glazed Parsnips and Sweet Potatoes recipe from Food.com.
Provided by KLHquilts
Categories Yam/Sweet Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450.
- Prepare parsnips: Trim tops and bottoms; peel, and slice in half crosswise to separate thick and thin parts. Halve or quarter thick parts lengthwise, until all parsnip pieces are roughly the same size. (In other words, slice 'em into matchsticks.).
- Prepare sweet potatoes: Trim ends, then quarter lengthwise and cut diagonally into 1/2" pieces.
- On a large rimmed baking sheet, toss parsnips and sweet potatoes with oil; season generously with salt and pepper. Spread in a single layer.
- Roast until tender and golden, about 30 minutes. (Toss once or twice while roasting.) When done, transfer to a large bowl.
- In a small bowl, stir together maple syrup and mustard. Pour over parsnips and sweet potatoes, and stir to coat. Serve immediately.
Nutrition Facts : Calories 211.2, Fat 4.9, SaturatedFat 0.7, Sodium 90.8, Carbohydrate 40.7, Fiber 7.6, Sugar 12.6, Protein 2.7
SHRIMP ENCHILADAS WITH ROASTED SWEET POTATOES AND PARSNIPS
The combination of shrimp and root veggies is unexpected-and fantastic. For a vegetarian main, skip the shrimp.
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- Preparation Preheat oven to 400°F. Line rimmed baking sheet with parchment paper. Toast cumin seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Combine parsnips, sweet potatoes, and red onion in large bowl. Add ground cumin, 2 tablespoons vegetable oil, chili powder, oregano, and 1 teaspoon coarse salt; toss to coat. Transfer to prepared baking sheet. Roast vegetables until soft and browned in spots, turning occasionally, 35 to 40 minutes. Cool. DO AHEAD: Can be prepared 4 hours ahead. Let stand at room temperature.
- Preheat oven to 375°F. With machine running, add garlic and jalapeño through feed tube of processor and process until finely chopped. Add cilantro, green onions, and drained green chiles. Using on/off turns, process until coarse puree forms. Add salsa; process to blend. Transfer salsa mixture to large deep skillet. Add 1/4 cup crema and stir over medium-low heat just until warm (do not allow to boil). Remove from heat. Season salsa mixture to taste with salt and pepper. Cover and keep warm.
- Measure 1 cup roasted vegetables; set aside. Transfer remaining vegetables to processor. Using on/off turns, process until coarsely chopped. Transfer to large bowl. Add shrimp and toss to incorporate evenly. Season filling to taste with salt and pepper.
- Heat remaining 3 tablespoons oil in medium skillet over medium-high heat. Working with 1 tortilla at a time, cook until just softened, about 15 seconds per side (do not allow to brown). Transfer tortillas to paper towels to drain.
- Spread 1/2 cup salsa mixture over bottom of 15 x 10 x 2-inch glass baking dish. Place 1 tortilla on work surface; sprinkle generous 2 teaspoons crumbled cheese down center. Top with generous 1/4 cup roasted vegetable filling, arranging down center atop cheese. Roll up tortilla and place, seam side down, in prepared dish. Repeat with remaining tortillas, cheese, and filling. Scatter reserved 1 cup roasted vegetables over enchiladas. Spoon remaining salsa mixture over. Sprinkle with any remaining cheese; drizzle with remaining 1/4 cup crema (whisking if necessary to loosen enough to drizzle). Bake enchiladas until heated through, about 20 minutes.
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