Cider Roasted Carrots And Parsnips Recipes

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ROASTED PARSNIPS AND CARROTS



Roasted Parsnips and Carrots image

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

2 pounds parsnips, peeled
1 pound carrots, unpeeled
3 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

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.

CIDER-ROASTED CARROTS AND PARSNIPS



Cider-Roasted Carrots and Parsnips image

These two root vegetables blend for a side dish with enough character to hold the spotlight next to grilled or roasted meat, poultry, or fish. The hint of vinegar, Dijon, honey, and thyme will make you forget it's actually good for you. Skip-a-step by lining the vegetable roasting pan with aluminum foil. To line the pan fast, turn pan upside down and press sheet of aluminum foil around it. With aluminum foil, you can use either shiny side up or dull side up. Remove the aluminum foil. Turn over, drop foil inside. Crimp edges and you're ready to cook. After the meal there is no extra cleanup. Just toss the foil.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Yield 8

Number Of Ingredients 10

Reynolds Wrap® Aluminum Foil
⅔ cup apple cider
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons coarse-grain Dijon mustard
2 tablespoons honey
2 teaspoons chopped fresh thyme
¼ teaspoon salt
1 ½ pounds carrots, peeled and cut into sticks
1 ½ pounds parsnips, peeled and cut into sticks

Steps:

  • Preheat the oven to 400 degrees F. Line a roasting pan with Reynolds Wrap® Aluminum Foil; set aside. In a very large bowl whisk together the apple cider, oil, vinegar, mustard, honey, thyme, and salt. Add carrots and parsnips and toss to coat. Transfer vegetables and liquid to the prepared roasting pan; spread in an even layer.
  • Roast, uncovered, for 35 minutes or until vegetables are tender and liquid has evaporated, stirring twice during roasting. Makes 8 servings.

Nutrition Facts : Calories 161 calories, Carbohydrate 31.2 g, Fat 4.1 g, Fiber 6.7 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 211.3 mg, Sugar 15.1 g

APPLE CIDER ROASTED ROOT VEGETABLES



Apple Cider Roasted Root Vegetables image

These Apple Cider Roasted Root Vegetables are crispy on the outside, soft on the inside with a rich caramelized flavour.

Provided by Elaine

Categories     Sides

Time 50m

Number Of Ingredients 9

Root vegetables,
olive oil for drizzling
salt and pepper to taste
2 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp honey
1 small shallot, (finely chopped)
sea salt and pepper to taste

Steps:

  • Heat oven to 425°F.
  • Scrub and cut the vegetables into uniform sizes.
  • Peel the garlic cloves.
  • Toss the vegetables and the whole garlic cloves with a little olive oil and sprinkle with sea salt and pepper.
  • Heat a baking sheet with low edges in the oven for about 4 - 5 minutes.
  • Arrange the vegetables on the sheet so they are spaced apart and not touching one another.
  • Roast for 20 - 30 minutes, turning half way through the cooking time until vegetables are easily pierced with a fork.
  • Meanwhile, whisk the vinaigrette ingredients.
  • Toss the hot roasted vegetables with the vinaigrette and serve immediately.

Nutrition Facts : Calories 74 kcal, Carbohydrate 2 g, Fat 7 g, Sodium 15 mg, Sugar 1 g, ServingSize 1 serving

CIDER-ROASTED CARROTS AND PARSNIPS



Cider-Roasted Carrots and Parsnips image

These two root vegetables blend for a side dish with enough character to hold the spotlight next to grilled or roasted meat, poultry, or fish. The hint of vinegar, Dijon, honey, and thyme will make you forget it's actually good for you. Skip-a-step by lining the vegetable roasting pan with aluminum foil. To line the pan fast, turn pan upside down and press sheet of aluminum foil around it. With aluminum foil, you can use either shiny side up or dull side up. Remove the aluminum foil. Turn over, drop foil inside. Crimp edges and you're ready to cook. After the meal there is no extra cleanup. Just toss the foil.

Provided by Reynolds KitchensR

Categories     Reynolds®

Yield 8

Number Of Ingredients 10

Reynolds Wrap® Aluminum Foil
⅔ cup apple cider
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons coarse-grain Dijon mustard
2 tablespoons honey
2 teaspoons chopped fresh thyme
¼ teaspoon salt
1 ½ pounds carrots, peeled and cut into sticks
1 ½ pounds parsnips, peeled and cut into sticks

Steps:

  • Preheat the oven to 400 degrees F. Line a roasting pan with Reynolds Wrap® Aluminum Foil; set aside. In a very large bowl whisk together the apple cider, oil, vinegar, mustard, honey, thyme, and salt. Add carrots and parsnips and toss to coat. Transfer vegetables and liquid to the prepared roasting pan; spread in an even layer.
  • Roast, uncovered, for 35 minutes or until vegetables are tender and liquid has evaporated, stirring twice during roasting. Makes 8 servings.

Nutrition Facts : Calories 161 calories, Carbohydrate 31.2 g, Fat 4.1 g, Fiber 6.7 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 211.3 mg, Sugar 15.1 g

CIDER-ROASTED CARROTS AND PARSNIPS



Cider-Roasted Carrots and Parsnips image

These two root vegetables blend for a side dish with enough character to hold the spotlight next to grilled or roasted meat, poultry, or fish. The hint of vinegar, Dijon, honey, and thyme will make you forget it's actually good for you. Skip-a-step by lining the vegetable roasting pan with aluminum foil. To line the pan fast, turn pan upside down and press sheet of aluminum foil around it. With aluminum foil, you can use either shiny side up or dull side up. Remove the aluminum foil. Turn over, drop foil inside. Crimp edges and you're ready to cook. After the meal there is no extra cleanup. Just toss the foil.

Provided by Reynolds KitchensR

Categories     Reynolds®

Yield 8

Number Of Ingredients 10

Reynolds Wrap® Aluminum Foil
⅔ cup apple cider
2 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons coarse-grain Dijon mustard
2 tablespoons honey
2 teaspoons chopped fresh thyme
¼ teaspoon salt
1 ½ pounds carrots, peeled and cut into sticks
1 ½ pounds parsnips, peeled and cut into sticks

Steps:

  • Preheat the oven to 400 degrees F. Line a roasting pan with Reynolds Wrap® Aluminum Foil; set aside. In a very large bowl whisk together the apple cider, oil, vinegar, mustard, honey, thyme, and salt. Add carrots and parsnips and toss to coat. Transfer vegetables and liquid to the prepared roasting pan; spread in an even layer.
  • Roast, uncovered, for 35 minutes or until vegetables are tender and liquid has evaporated, stirring twice during roasting. Makes 8 servings.

Nutrition Facts : Calories 161 calories, Carbohydrate 31.2 g, Fat 4.1 g, Fiber 6.7 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 211.3 mg, Sugar 15.1 g

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