Roasted Parsnips With Garlic Herb Butter Sauce Recipes

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GARLIC BUTTER ROASTED PARSNIPS



Garlic Butter Roasted Parsnips image

A hearty, rustic oven roasted parsnips recipe that features a luscious garlic butter sauce for a delicious and comforting winter side dish!

Provided by Sommer Collier

Categories     Side Dish

Time 40m

Number Of Ingredients 6

2 ½ pounds large parsnips
2 tablespoon olive oil
5 tablespoons melted butter
1-2 cloves garlic (minced)
2 tablespoons fresh chopped parsley
Salt and pepper

Steps:

  • Preheat the oven to 425 degrees F. Set out a large rimmed baking sheet.
  • Peel the parsnips and slice them into ½ inch rounds. Cut the largest pieces in half.
  • Place the parsnips on the baking sheet. Drizzle the parsnips with olive oil. Toss to coat, then spread them out on the baking sheet. Generously sprinkle the parsnips with salt and pepper.
  • Bake for 25-30 minutes, until fork-tender.
  • Meanwhile, mince the garlic and chop the parsley. Mix them into the melted butter.
  • Once the parsnips are soft, pour the garlic butter over the top. Toss the parsnips and bake another 3-5 minutes. Serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 268 kcal, Carbohydrate 34 g, Protein 2 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 25 mg, Sodium 103 mg, Fiber 9 g, Sugar 9 g

GARLIC BUTTER ROASTED PARSNIPS



GARLIC BUTTER ROASTED PARSNIPS image

Sweet and earthy parsnips are coated in an easy, homemade garlic-butter sauce, and then roasted to perfection.

Provided by Katerina | Diethood

Categories     Side Dish

Time 35m

Number Of Ingredients 8

2 to 2½ pounds parsnips
5 tablespoons butter
4 cloves garlic, (pressed)
½ tablespoon minced fresh rosemary, (or any other fresh herbs that you prefer/have on hand)
¼ teaspoon salt, (or to taste)
¼ teaspoon freshly ground black pepper, (or to taste)
Chopped fresh parsley, (for garnish)
crushed red pepper flakes, (for garnish, optional)

Steps:

  • Preheat oven to 450˚F.
  • Prepare the Parsnips: Wash and peel (optional) the parsnips. Cut parsnips down the center, longwise. Then cut each half into 3 to 4 batons. From there, cut away any tough, woody core.
  • Spread out the parsnips on a large rimmed baking sheet. Set aside.
  • Melt butter in a skillet set over medium heat.
  • Stir in the garlic and cook for 20 seconds, or until fragrant. DO NOT burn the garlic.
  • Remove from heat and stir in the rosemary.
  • Pour the garlic butter over the parsnips.
  • Season with salt and pepper.
  • Toss to coat.
  • Spread parsnips out in a single layer.
  • Roast for 10 minutes.
  • Stir the parsnips and continue to roast for 8 to 10 more minutes, or until tender.
  • Remove from oven.
  • Taste for salt and pepper, and adjust accordingly.
  • Garnish with parsley and pepper flakes. Serve.

Nutrition Facts : Calories 229 kcal, Carbohydrate 35 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 199 mg, Fiber 9 g, Sugar 9 g, ServingSize 1 serving

HERBED BUTTER PARSNIPS



Herbed Butter Parsnips image

Provided by Tyler Florence

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 pounds parsnips, peeled and sliced into circles
Kosher salt and freshly ground black pepper
1/2 pound unsalted butter, softened
1/2 cup mixed chopped fresh herbs, like chervil, parsley and chives
Kosher salt and freshly ground black pepper

Steps:

  • Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
  • Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
  • To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.

CREAMY GARLIC AND HERB BUTTER SAUCE



Creamy Garlic and Herb Butter Sauce image

Amazing butter sauce can be used on anything from seafood to leftover chicken or beef to potatoes. Quick, easy, creamy, and delicious!

Provided by Trisha Benson

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 45m

Yield 6

Number Of Ingredients 9

15 cloves garlic, peeled
1 ½ tablespoons extra-virgin olive oil
2 ½ cups chicken stock, heated
sea salt and finely ground black pepper, to taste
½ cup cream
5 tablespoons butter, cut into small pieces
¼ cup chopped fresh parsley
2 tablespoons chopped fresh thyme
1 ½ teaspoons chopped fresh oregano

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place garlic cloves in a small baking dish and toss with oil to coat.
  • Bake in the preheated oven until cloves are light golden brown, about 15 minutes.
  • Combine garlic and hot stock in a blender. Season with salt and pepper. Blend until smooth. Add cream, butter, parsley, oregano, and thyme; process until completely blended.
  • Transfer sauce to a container and allow to cool, about 10 minutes. Refrigerate until ready to use. Reheat the sauce over low heat when ready to serve.

Nutrition Facts : Calories 201.3 calories, Carbohydrate 3.9 g, Cholesterol 52.9 mg, Fat 20.6 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 11.2 g, Sodium 417.5 mg, Sugar 0.3 g

ROASTED PARSNIPS AND CARROTS



Roasted Parsnips and Carrots image

One of my favorite ways to eat parsnips!

Provided by joyfulg

Categories     Side Dish     Vegetables     Carrots

Time 50m

Yield 4

Number Of Ingredients 10

1 pound carrots
1 pound parsnips
3 tablespoons extra-virgin olive oil
salt and ground black pepper to taste
¼ cup butter, softened
2 tablespoons minced shallot
2 tablespoons chopped fresh chives
1 ½ teaspoons chopped fresh rosemary
1 ½ teaspoons chopped fresh thyme
1 clove garlic, minced

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.

Nutrition Facts : Calories 330.3 calories, Carbohydrate 32.6 g, Cholesterol 30.5 mg, Fat 22.3 g, Fiber 8.9 g, Protein 2.8 g, SaturatedFat 8.8 g, Sodium 211 mg, Sugar 11 g

ROASTED GARLIC HERB SAUCE



Roasted Garlic Herb Sauce image

This sauce-developed for our #cook90 initiative-is a kitchen workhorse. Use it to marinate fish, season rice, top a pizza, stir into scrambled eggs, or to add a final punch of flavor to a soup.

Provided by David Tamarkin

Categories     #cook90     Sauce     Quick & Easy     Garlic     Parsley     Mint     Herb     Lemon

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

1 head of garlic, separated into cloves, unpeeled
2 cups (packed) parsley leaves with tender stems
1 cup (packed) mint leaves
1 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest (from about 1/2 large lemon)
1 tablespoon plus 1 teaspoon fresh lemon juice (from about 1/2 large lemon)
1 teaspoon crushed red pepper flakes
3/4 teaspoon kosher salt

Steps:

  • Heat a medium, dry, heavy skillet (preferably cast iron) over medium. Roast garlic, stirring occasionally, until skins have darkened on all sides and cloves inside are soft, 12-15 minutes. Let cool.
  • Peel away skins and discard; transfer cloves to a blender. Add parsley, mint, oil, lemon zest and juice, red pepper, and salt. Blend until a pesto-like sauce forms.
  • Do Ahead
  • Sauce can be made 5 days ahead; store in an airtight container and chill, or freeze up to 1 month.

PARSNIPS WITH GARLIC-HERB BUTTER



Parsnips with Garlic-Herb Butter image

Tossing roasted parsnips with a full-flavored compound butter is a great way to ramp up their flavor for a quick weeknight side dish.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Peel 1 1/2 pounds parsnips; halve lengthwise and cut into 1-inch pieces. Toss with 2 tablespoons olive oil on a baking sheet; season with salt and pepper. Roast at 400˚ F, tossing once, until tender, about 30 minutes. Transfer to a bowl and toss with 2 tablespoons softened butter, 1 teaspoon minced parsley, 1/2 teaspoon each minced rosemary and lemon zest and 1 clove grated garlic.

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