Food

Garlic Pepper Parsnip Fries

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Garlic Pepper Parsnip Fries

I’m am constantly trying to find new ways to cook the veggies that my husband and I love so that we don’t get tired of them. Sometimes just changing the seasoning/herbs that you use or the way that you cook the vegetable can completely transform the taste and keep you from getting bored of certain vegetables. One of our favorite vegetables is parsnips and I typically just chop them up and roast them with parsley as they have a sweet, nutty flavor. I decided to get a little more creative and try to recreate one of my favorite sides that isn’t exactly healthy, fries. The outcome was super delicious and has become a new favorite that my husband requests regularly. Below I will share how I fixed these garlic pepper parsnip fries so that they can become a favorite of yours too.

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Garlic Pepper Parsnip Fries

The first step in creating these delicious, yet healthy, garlic pepper parsnip fries is to preheat the oven to 385 degrees Fahrenheit. If you have a convection oven, you can get the fries extra crispy. The next step is to chop the parsnips and this may be the most arduous part of the whole process as the parsnips have a tough woody texture and getting them into a fry shape is quite tedious. I begin by cutting each of the parsnips in half and then start chopping them lengthwise to get them into a fry shape. I like to get my slices fairly thin so that they cook quicker and get crisper.

Once you have finished chopping the parsnips, lightly toss them in olive oil. Next I use one of my favorite seasonings, McCormick’s Garlic Pepper Seasoning. It helps to cover the sweetness of the parsnips and give it more of a salty/savory fry taste. I use anywhere from 1/4-1/2 teaspoon of this seasoning until the parsnip fries have been generously coated. Next spread the parsnip fries out onto a baking sheet. Make sure not to overcrowd the baking sheet or the fries will not get crispy. You want there to be some space in between the fries. I usually end up having to use two separate baking sheets to allow for enough space between the parsnips. Place the fries into the oven for 30-35 minutes or until the fries start to crisp and brown.

Garlic Pepper Parsnip Fries

Once the garlic pepper parsnip fries have finished cooking, remove and use your favorite dipping sauce to enjoy them with.

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Garlic Pepper Parsnip Fries

Ingredients

  • 4-5 Parsnips
  • 1/2-1 tbsp. olive oil
  • 1/4-1/2 tsp garlic pepper seasoning (I use McCormick's)

Instructions

  1. Preheat the oven to 385 degrees Fahrenheit.
  2. Chop the parsnips. I begin by cutting each of the parsnips in half and then start chopping them lengthwise to get them into a fry shape. I like to get my slices fairly thin so that they cook quicker and get crisper.
  3. Lightly toss them in olive oil.
  4. Generously coat the parsnip fries with the garlic pepper seasoning.
  5. Next spread the parsnip fries out onto a baking sheet. Make sure not to overcrowd the baking sheet or the fries will not get crispy.
  6. Place the fries into the oven for 30-35 minutes or until the fries start to crisp and brown.
  7. Once crispy, remove and enjoy with your favorite dipping sauce.
https://www.thesouthernmagnolia.com/garlic-pepper-parsnip-fries/

Garlic Pepper Parsnip Fries

What are some of your favorite ways to prepare you most eaten vegetables? Check out a few of my other posts on my favorite vegetable recipes here and here.

 

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Food

Honey Balsamic Roasted Carrots

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Honey Balsamic Roasted Carrots

Do you ever feel like you’re in a cooking rut? I definitely feel that way sometimes. It seems that when we are busy I tend to put little thought into meal prep and instead cook the quickest and easiest thing, which usually results in a fairly boring meal. I really enjoy being creative in the kitchen but it often requires a little more time and some planning beforehand. A lot of times I use all my creative juices on the protein of the dish and the sides are an afterthought, which usually means a roasted or steamed vegetable.

Honey Balsamic Roasted Carrots

I decided I wanted to steer away from our regular vegetables and try one that we don’t usually eat, carrots. I love raw carrots but have never really been a fan of cooked carrots. I wanted to give them a chance to make it into my favorites by cooking them with a little extra flavor. I chose to roast my carrots in balsamic vinegar and honey and have officially converted to a fan of cooked carrots. Below I will describe how I made these delicious honey balsamic roasted carrots.

Honey Balsamic Roasted Carrots

Toss 1 pound of baby carrots in 1 1/2 tablespoons of balsamic vinegar. (I used the tricolor carrots because I think they photograph better and half of being a blogger is having pretty food that tastes good.) Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spread the coated carrots out on the pan. Bake the carrots in the oven for forty minutes. Once finished cooking, you can season with salt and pepper and garnish with parsley and a little more honey.

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Honey Balsamic Roasted Carrots

Ingredients

  • 1 lb baby carrots
  • 1 1/2 tbsp. balsamic vinegar
  • 2 tbsp. olive oil
  • 1 tbsp. honey
  • * optional- salt, pepper, parsley and honey to garnish

Instructions

  1. Preheat oven to 400 degrees F
  2. Toss the baby carrots in 1 1/2 tbsp. of balsamic vinegar, 2 tbsp. of olive oil, and 1 tbsp. of honey
  3. Line a baking sheet with aluminum foil and spread the coated carrots out on the pan
  4. Bake the carrots for 40 minutes
  5. Once finished cooking, you can garnish with salt, pepper, parsley, and more honey
https://www.thesouthernmagnolia.com/honey-balsamic-roasted-carrots/

Honey Balsamic Roasted Carrots

These honey balsamic roasted carrots have officially been added into our dinner routine and have been a welcomed addition. What are some of your favorite side dishes to fix? I would love to hear new recipes that I could give a try. If you feel you are in a cooking rut try this cauliflower cornbread recipe, or this roasted acorn squash recipe.

 

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Food

Quinoa Crusted Acorn Squash

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Quinoa Crusted Acorn Squash

You may have read my post on roasted acorn squash in which I expressed my love for acorn squash.  Recently, I had bought some acorn squash but didn’t have the ingredients to make my roasted acorn squash and decided to try crusting it in quinoa instead. The end result turned out pretty tasty. I recently shared a post on quinoa crusted tilapia. I decided to use that same recipe to create a quinoa crusted acorn squash. In case you missed that post, I will recap how to make the crust below.

Quinoa Crusted Acorn Squash

Begin by preheating the oven to 450 degrees F. Cook 3/4 cup of quinoa on the stove top. After the quinoa is completely cooked, set it aside to cool. Next spread the cooled quinoa on an aluminum lined baking sheet and place it into the oven for 8-10minutes. The quinoa should now have a crunchy consistency. Set the quinoa aside again to cool.

Quinoa Crusted Acorn Squash

In a mixing bowl, combine 2/3 cup of shredded parmesan cheese, 3/4 tsp of garlic powder, and 1 tsp of paprika. Then, add in the cooked quinoa and mix thoroughly. Next fill a bowl with 1/2 a cup of almond flour (I prefer Bob’s Red Mill Almond Flour) and in another bowl add 1 beaten egg.

Quinoa Crusted Acorn Squash

Cut the squash in half and scoop out the seeds.

Quinoa Crusted Acorn Squash

Next, cut the acorn squash into 1/2 inch thick slices. Dredge each piece of acorn squash through the almond flour and then into the egg before coating in the quinoa mixture. Place the coated acorn squash onto an aluminum foil lined baking sheet. Continue for the remaining pieces of the acorn squash. Place the baking sheet into the oven at 400 degrees F for 30 minutes. Now the quinoa crusted acorn squash is ready to be enjoyed!

Quinoa Crusted Acorn Squash

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Quinoa Crusted Acorn Squash

Ingredients

  • 1 acorn squash
  • 3/4 cup of quinoa
  • 2/3 cup of parmesan cheese
  • 3/4 tsp garlic powder
  • 1 tsp of paprika
  • 1 egg
  • 1/2 cup of almond flour

Instructions

  1. Begin by preheating the oven to 450 degrees F.
  2. Cook 3/4 cup of quinoa on the stove top.
  3. After the quinoa is completely cooked, set it aside to cool.
  4. Next spread the cooled quinoa on an aluminum lined baking sheet and place it into the oven for 8-10minutes. The quinoa should now have a crunchy consistency. Set the quinoa aside again to cool.
  5. In a mixing bowl, combine 2/3 cup of shredded parmesan cheese, 3/4 tsp of garlic powder, and 1 tsp of paprika. Then, add in the cooked quinoa and mix thoroughly.
  6. Next fill a bowl with 1/2 a cup of almond flour (I prefer Bob's Red Mill Almond Flour) and in another bowl add 1 beaten egg.
  7. Cut the squash in half and scoop the seeds out.
  8. Next, cut the acorn squash into 1/2 inch thick slices.
  9. Dredge each piece of acorn squash through the almond flour and then into the egg before coating in the quinoa mixture.
  10. Place the coated acorn squash onto an aluminum foil lined baking sheet.
  11. Continue for the remaining pieces of the acorn squash.
  12. Place the baking sheet into the oven at 400 degrees F for 30 minutes.
https://www.thesouthernmagnolia.com/quinoa-crusted-acorn-squash/

What are some of your favorite ways to cook acorn squash? I would love to hear your favorite acorn squash recipes!

 

 

 

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