No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roasted Parsnips with Rosemary

  • Servings: 4
Roasted Parsnips with Rosemary

Photography: Romulo Yanes

Source: Everyday Food, October 2012


  • 1 1/2 pounds parsnips, peeled and cut into 1/2-by-2-inch pieces
  • 2 tablespoons olive oil
  • 2 teaspoons chopped fresh rosemary
  • Salt and pepper


  1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss parsnips with oil and rosemary, then season with salt and pepper. Roast until tender and golden, about 20 minutes, stirring halfway through.

Cook's Note

Serve this side with roast chicken or pork, ham, or even steak.

Reviews (2)

  • brainchasm 5 Oct, 2014

    Invited friends over for dinner, and they brought whole parsnips. Had no idea what to do with them, so tried this recipe...such a hit! Served with grilled sirloins, rice pilaf, and sautéed onions and bell peppers from my garden. ;)

  • joves 22 Jan, 2014

    Made my batch in the toaster oven. Lined the pan with foil and prepared as suggested. Yummy snack!

Related Topics