Roasted Parsnips with Rosemary
In this side dish from Martha Stewart, the inherent earthiness of the parsnips is further enhanced by fragrant rosemary.
Ingredients:
1½ pounds parsnips
2 tablespoons olive oil
2 teaspoons chopped fresh rosemary
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 450°. Peel and cut parsnips into 1/2-by-2-inch pieces.
2. On a rimmed baking sheet, toss parsnips with olive oil and rosemary, then season with salt and pepper.
3. Roast until tender and golden, about 20 minutes, stirring halfway through.
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Roasted Turnips, Shallots and Garlic with Rosemary
Seasoned with fragrant herbs, this classic recipe from Cook’s Illustrated is a guaranteed success as either a side or vegetarian main dish.
Ingredients:
1 head garlic
1½ pound turnips, scrubbed and cut into 1-inch pieces
4 shallots, peeled
2 tablespoons unsalted butter, melted
2 teaspoons fresh rosemary
Sea salt and fresh ground pepper
Method:
1. Heat oven to 375°. If roasting garlic cloves in skins, simply break head into individual cloves. If you wish to roast cloves out of skins, put whole, unpeeled head in a small saucepan with water to cover. Bring water to boil, then simmer to soften cloves and loosen skins, about 10 minutes. Drain and refresh garlic head under cold water. Separate cloves and peel.
2. Put turnips and shallots into a roasting pan large enough to hold them without crowding. Toss with butter and rosemary and sprinkle with salt. Roast, stirring or shaking vegetables every 15 minutes for 30 minutes. Add garlic.
3. Raise heat to 425° and continue roasting until tender and evenly browned, 15 to 20 minutes. Sprinkle with pepper; taste and adjust seasonings. Serve hot or at room temperature.
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Roasted Carrots & Parsnips with Shallots
This recipe works well with any number of root vegetables—use whatever you have in your crisper!
Ingredients:
3 cups carrots, scrubbed and sliced into 1-inch pieces
3 cups parsnips, scrubbed and sliced into 1-inch pieces
2 shallots, peeled and cut into wedges
2 tablespoons olive oil
Freshly-chopped herbs of your choice, such as parsley and thyme
Sea salt and fresh ground pepper to taste
Method:
1. Heat the oven to 400°. Line a rimmed baking sheet with parchment.
2. Using your fingers, toss the carrots, parsnips and shallots with the oil and a large pinch of sea salt in a bowl and then transfer to the baking sheet.
3. Put the vegetables in the oven and roast for 20 minutes. Flip them gently with a spatula and continue to roast until the vegetables are browned and crispy, another 10 to 20 minutes. Season with additional salt and pepper if desired. Garnish with freshly-chopped herbs. Serve hot, warm or at room temperature.
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Roasted Potatoes & Parsnips with Herbs
Fragrant herbs add a bright touch to these roasted vegetables.
Ingredients:
1 pound Huckleberry Gold potatoes
1½ pounds parsnips
1 yellow onion
2 tablespoons chopped fresh herbs, such as parsley and thyme
2 tablespoons olive oil
Sea salt and fresh ground pepper, to taste
Method:
1. Preheat oven to 425°.
2. Combine all the fingerling potatoes, onions and parsnips in a large bowl, tossing with the olive oil to coat. Season generously with salt and pepper. Arrange potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Bake for 25-35 minutes or until potatoes and parsnips are tender and browned in spots, turning after 15 minutes. Remove from the oven.
3. Garnish with the fresh-chopped herbs before serving.
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Roasted Red Peppers, Potatoes & Onions with Rosemary
This easy roasted side dish is fragrant with fresh rosemary.
Ingredients:
1-1 1/2 pounds fingerling potatoes, washed and sliced into halves (if smaller) or quarters (if large)
2-3 Bullhorn peppers, seeded and cut into large chunks
½ red onion, sliced into rounds
1 sprig rosemary, leaves removed and finely chopped
1-2 tablespoons olive or grapeseed oil
½ teaspoon sweet paprika (optional)
Freshly-chopped parsley
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°. Using a large bowl, toss vegetables in oil and spices to coat evenly. Place potatoes, peppers, onion, and rosemary in a baking dish large enough for vegetables to spread out into a single layer. (Don’t crowd, or the vegetables won’t have a chance to crisp and brown. If necessary, divide the vegetables onto two baking sheets.)
2. Roast in the oven for 30 minutes, stirring once or two during roasting, until potatoes are pierced easily with a fork. Remove from the oven, drizzle with about a teaspoon of olive oil and garnish with the fresh parsley.
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Spicy Honey-Glazed Parsnips
Drizzled with chili-honey butter, this roasted parsnip recipe from Bon Appetit is a real winner.
Ingredients:
1 pound parsnips, peeled and cut into 3-inch-long matchsticks
¼ cup olive oil
½ teaspoon red pepper flakes
2 tablespoons unsalted butter
1 tablespoon apple cider vinegar
1 tablespoon honey
Sea salt and fresh ground pepper
Method:
- Preheat oven to 450°. Toss parsnips and oil on a rimmed baking sheet; season with salt and pepper. Roast parsnips, tossing occasionally, until tender and deep golden brown in spots, 35-40 minutes.
- Meanwhile, heat red pepper flakes, butter, vinegar, and honey in a small saucepan over medium heat, stirring occasionally, until butter is melted.
- Drizzle chili-honey butter over parsnips and toss to coat.
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Spicy Honey-Glazed Parsnips
Drizzled with chili-honey butter, this roasted parsnip recipe from Bon Appetit is a real winner.
Ingredients:
1 pound parsnips, peeled and cut into 3-inch-long matchsticks
¼ cup olive oil
½ teaspoon red pepper flakes
2 tablespoons unsalted butter
1 tablespoon apple cider vinegar
1 tablespoon honey
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 450°. Toss parsnips and oil on a rimmed baking sheet; season with salt and pepper. Roast parsnips, tossing occasionally, until tender and deep golden brown in spots, 35-40 minutes.
2. Meanwhile, heat red pepper flakes, butter, vinegar, and honey in a small saucepan over medium heat, stirring occasionally, until butter is melted.
3. Drizzle chili-honey butter over parsnips and toss to coat.
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Roasted Squash & Spinach Quiche
Dotted with balsamic vinegar caramelized onions, roasted squash and fresh spinach, this quiche is incredibly delicious, yet healthful.
Ingredients:
1 yellow onion, or 3 Cipollini onions, peeled
2 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1½ cups Turk’s Turban squash (or other winter squash of your choice), cut into 1-inch cubes
1 cup whole milk
5 large eggs
1 tablespoon fresh rosemary, minced
½ teaspoon fresh thyme
1 cup grated cheddar cheese
1 cup packed spinach leaves
Sea salt and fresh ground pepper
1 pre-prepared pie crust
Method:
1. Preheat the oven to 375°. Roll the prepared crust into a 12-inch circle (to fit a 9-inch pie pan). Prick it all over with a fork. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
2. To make the filling: Quarter the onion, and slice thinly. Heat 1 tablespoon of the olive oil in a medium saucepan over medium-low heat. Add the onion and cook, stirring occasionally, until caramelized and deep golden brown. (This will take about 20 minutes). Right before the onion finishes cooking, add balsamic vinegar to the pan and cook for a few more minutes. While the onion is caramelizing, spread the cubed squash on a baking sheet and toss it with the remaining olive oil, along with dashes of salt and pepper. Roast the squash until it starts to brown and soften, about 20 minutes as well. In a large bowl, whisk together the milk and eggs. Add the rosemary, thyme, cheese, salt, and pepper to the eggs. Place the caramelized onions, roasted squash, and baby spinach in the pie pan. Pour the egg mixture over the vegetables.
3. While the onion is caramelizing, spread the cubed squash on a baking sheet and toss it with the remaining olive oil, along with dashes of salt and pepper. Roast the squash until it starts to brown and soften, about 20 minutes as well.
4. In a large bowl, whisk together the milk and eggs. Add the rosemary, thyme, salt, and pepper. Add the caramelized onions, roasted squash, grated cheese, and baby spinach. Pour the mixture into the pie crust.
5. Bake the quiche for about 40 to 45 minutes. The edges should be golden brown and the center should feel just set. Remove the quiche from the oven and let it cool on a rack. Serve warm, or at room temperature.
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Roasted Apricots with Rosemary
Topped with a honeyed yogurt cream, these baked apricots make for a lovely summer dessert.
Ingredients:
10 apricots, washed and dried
3 large sprigs rosemary
½ vanilla pod (reserve the other half for the serving cream)
Zest of 1 orange
½ cup orange juice (from roughly 2 oranges)
3 tablespoons honey
¼ cup slivered almonds, toasted
Honeyed yogurt cream:
1 cup Greek yogurt
½ cup heavy cream
Seeds from ½ vanilla pod
1 tablespoon runny honey
1 tablespoon powdered sugar
Method:
1. Preheat oven to 400°. Cut the apricots in half (leave the pit in – it looks nice and helps to keep the fruit from collapsing completely) and arrange, cut-side up on a baking dish large enough to accommodate them in one layer. Tuck the rosemary sprigs, ½ vanilla pod and the orange peel in and around the apricots, then pour the orange juice all over to moisten the apricots.
2. Drizzle honey all over and place in the preheated oven. Bake for 20-25 minutes, basting and gently shaking the baking dish from time to time to make sure the fruit doesn’t burn. The apricots are done when they are soft but have not collapsed completely.
3. To make the yogurt honey cream, combine all the ingredients in the bowl of an electric mixer fitted with the whisk attachment and whip until soft waves form. Refrigerate until ready to serve.
4. Transfer the apricots onto serving plates and drizzle over the sticky juices. Dollop a large spoonful of the yogurt honey cream on the side and scatter the toasted almonds on top.
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Rosemary-Honey Marinated Oranges
Kissed with sweet honey and fragrant rosemary, these oranges are incredible served with ice cream for dessert!
Ingredients:
1 (20-ounce) jar with a lid
4-6 small-medium sized Cara Cara oranges
2 tablespoons honey
Sprigs of fresh rosemary, washed and dried
Juice from 1 small Cara Cara orange
Method:
1. Peel the oranges by slicing about ½-inch off of each end. Then, standing them on one of their flat bases, use a paring knife to carefully cut just between the pith and flesh, moving the knife downwards and following the curve of the orange. Remove any excess pith, then cut the oranges horizontally into thin (approximately ¼-inch) round slices. Set aside.
2. Gently remove the leaves from one or two of the rosemary sprigs and set aside.
3. Add a few slices of the oranges into the 20-ounce jar, drizzle with about ½-teaspoon of the honey and a few of the rosemary leaves. Repeat this process until you’ve reached the top of the jar. If you’ve reached the top and still have a few orange slices left, gently press down of those already in the jar. Add a few rosemary sprigs to the jar, along the sides, between the sides of the oranges and the glass. Lastly, pour in the juice, then close the jar tightly and let the oranges marinate for at least 24 hours, and up to 5 days, in the refrigerator.
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