Roast Parsnips With Maple Syrup Rosemary Recipes
MAPLE-ROAST PARSNIPS
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F.
- Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise.
- Place the parsnips into a roasting tin. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces.
- Pour the maple syrup over the parsnips and transfer the roasting tin to the oven. Roast the parsnips for 35 minutes, or until they are tender and golden brown.
- To serve place on a clean serving dish.
ROASTED VEGETABLES WITH MAPLE & ROSEMARY GLAZE
Here you have it, perfectly cooked Carrots, Parsnips & Brussel Sprouts. Your family will love the sticky sweetness of them. Roasted Vegetables with Maple & Rosemary Glaze make everyone love Brussel Sprouts!
Provided by Luke and Kay - Flawless Food
Categories Side Dish
Time 55m
Number Of Ingredients 8
Steps:
- Preheat the oven 220°C fan (425F)Slice the carrots, parsnips into 1 1/2 inch batons and the Brussel sprouts in half (can be left whole)
- Place cut veg directly onto a baking tray ready to be coated with the glaze
- Mix olive oil, garlic, maple syrup, rosemary leaves salt and pepper in a jug.
- Pour glaze over the vegetables, give them a stir to ensure full coating.
- Place in the oven (preferably a lower shelf) and cook for 40 minutes, turn the veg halfway through.If they start browning before 40 minutes you may need to add a sheet of foil on top.
- Serve with your dinner
Nutrition Facts : Calories 282 kcal, Carbohydrate 45 g, Protein 5 g, Fat 11 g, SaturatedFat 2 g, Sodium 64 mg, Fiber 10 g, Sugar 20 g, ServingSize 1 serving
ROAST PARSNIPS WITH MAPLE SYRUP & ROSEMARY
Bring out the sweetness of this classic roast accompaniment with maple syrup and sprigs of rosemary for a low-fat yet delicious side dish
Provided by Sara Buenfeld
Categories Side dish
Time 55m
Number Of Ingredients 6
Steps:
- Halve the parsnips down their length (as they are not too big, the cores shouldn't be woody so there is no need to remove them), then cut each half into 3 equal pieces. To do this, cut off the bottom and halve the top down the length. Boil for 5 mins, then drain well and toss with the flour.
- Heat oven to 220C/200C fan/gas 7. Put the oil in a large roasting tin and heat in the oven for 5 mins. Add the parsnips, turn them in the oil and give the tin a shake so that all the parsnips are in contact with the base of the tin. Roast for 30 mins, turning once, until golden. Tip onto a platter, drizzle with the maple syrup and scatter with rosemary and salt.
Nutrition Facts : Calories 116 calories, Fat 1 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
ROASTED WINTER SQUASH AND PARSNIPS WITH MAPLE SYRUP GLAZE AND MARCONA ALMONDS
Provided by Lora Zarubin
Categories Side Bake Roast Christmas Thanksgiving Vegetarian Low Cal High Fiber Dinner Almond Parsnip Squash Butternut Squash Winter Healthy Christmas Eve Maple Syrup Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Butter 11x7x2-inch glass baking dish. Combine kabocha and butternut squash and parsnips in large bowl. Melt butter in small saucepan over medium heat. Whisk in next 5 ingredients. Add to squash mixture and toss to coat. Transfer mixture to prepared baking dish. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
- Preheat oven to 375°F. Cover squash mixture with foil. Bake covered 40 minutes. Uncover; bake until all vegetables are tender, about 20 minutes longer. Sprinkle with almonds and bake 10 minutes.
MAPLE-GLAZED ROAST PARSNIPS
Roast parsnips are an essential to a British Sunday roast or Christmas dinner. With the addition of a little maple syrup, take the veggie to new heights.
Provided by Elaine Lemm
Categories Side Dish
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 425 F / 220 C / Gas 8.
- Transfer to a warm serving dish, serve immediately or keep warm until needed.
Nutrition Facts : Calories 232 kcal, Carbohydrate 37 g, Cholesterol 15 mg, Fiber 7 g, Protein 3 g, SaturatedFat 4 g, Sodium 210 mg, Sugar 14 g, Fat 9 g, ServingSize 1 1/2 pounds (4 servings), UnsaturatedFat 0 g
ROASTED PARSNIPS
The acidity of the vinegar cuts through the sweetness of the parsnips beautifully here, and the combo of bay and honey adds a real festive feel. For the best results, don't peel them.
Provided by Jamie Oliver
Categories Vegetables Recipes Vegetables Christmas Vegetable sides
Time 1h20m
Yield 8 as a side
Number Of Ingredients 5
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Scrub the parsnips, then blanch whole in a large pan of boiling salted water for 5 minutes, then drain and steam dry.
- Tip into a large roasting tray, dot over the butter and a pinch of sea salt and black pepper, toss to coat and arrange in a single layer, then roast for 1 hour.
- Remove the tray from the oven, quickly scatter over the bay leaves and drizzle with the vinegar and honey, then toss together and roast for a final 10 minutes, or until beautifully golden.
Nutrition Facts : Calories 205 calories, Fat 5.8 g fat, SaturatedFat 3.4 g saturated fat, Protein 2.4 g protein, Carbohydrate 38.2 g carbohydrate, Sugar 13.2 g sugar, Sodium 0.6 g salt, Fiber 9.2 g fibre
MAPLE-ROAST PARSNIPS AND CARROTS
Cook these glazed vegetables at the last minute. If you're cooking them on Christmas Day pop them into the oven while the turkey is resting.
Time 40m
Yield 8
Number Of Ingredients 1
Steps:
- Preheat the oven to 220°C, gas mark 7. Place a roasting tray in the oven to heat up. Meanwhile, slice the carrots and parsnips lengthways into halves or quarters so that they are evenly sized. In a large bowl, whisk together the olive oil, maple syrup and mustard. Add the vegetables to the bowl and toss thoroughly to coat in the glaze. Place on the hot tray and roast for 30 minutes until the vegetables are tender and caramelised.
Nutrition Facts : Nutritional Info Typical values per serving Energy 606kj 144kcals Fat 5.2g Saturated Fat 0.8g Carbohydrate 22.4g Sugars 17.6g Protein 1.9g Salt 0.3g Fibre 4.6g Click here for more information about health and nutrition
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- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil or parchment paper.
- Bring a large pot of salted water to a boil. Drop the parsnips in the water and blanch for 3 minutes. Drain and pat dry.
- Arrange the parsnips on the baking sheet, drizzle with the oil and then dribble with the maple syrup, and then toss to coat. Spread in a single layer.
- Roast the parsnips until tender, about 25 minutes. Season to taste with salt and pepper, if desired, and serve immediately.
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Estimated Reading Time 2 mins
- Place the parsnip and carrot sticks into a shallow pan with 1-2 cups of water. Sprinkle with salt and parboil for 5 minutes, or just until they begin to soften. Drain.
- Meanwhile, in a wide skillet, heat olive oil over medium-high heat. Add shallots and cook, stirring until softened. Add the parsnips and carrots. Continue to cook, stirring occasionally.
- Once the parsnips and carrots begin to brown, add the maple syrup, vinegar and rosemary. Cook 3-5 minutes longer, or until well browned. Serve immediately.
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Estimated Reading Time 5 mins
- Peel the parsnips and trim the ends. Cut them into quarters lengthwise (or smaller, if very large). If they become very thin towards the end, you may want to cut them in half lengthwise first, then cut the top part into more pieces than the top. Place them in a roasting dish.
- Melt together the maple syrup and butter in a small microwavable bowl in the microwave in 20 second intervals until the butter is just melted. Stir to combine. Drizzle the mixture over the parsnips and toss to coat evenly.
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2.8/5 (45)Total Time 40 minsServings 8
- Preheat oven to 450°F (230°C). Bring potatoes to a boil in a large pot and cook, 5 min. Drain potatoes, rinse with cold water and cut in half lengthwise.
- Place potatoes in a bowl and stir in carrots, parsnips, onion, maple syrup, rosemary, butter, oil, garlic, salt and pepper. Transfer vegetable mixture to a baking sheet, and bake on lower rack of oven for 20 min., stirring halfway through. Garnish with green onions.
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From cupfulofkale.com
Estimated Reading Time 6 mins
- Wash the parsnips well and then cut into 2cm chunks. Peel the garlic and place in a roasting tin with the parsnips. Drizzle some vegetable oil, rosemary, maple syrup, salt and pepper on them and place in the oven. They will take about 15-20 mins.
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- In a heavy bottom pan, place the roasted garlic, parsnips, caramelise onions and stock. Use a hand held blender to blend until smooth, Alternatively, do this in a a blender. Add extra water accordingly, if you want a thinner consistency,
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