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Roasted Parsnips with Rosemary

  • servings: 4
Photography: Romulo Yanes


  • 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

Cook's Note

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


  1. Step 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.

Everyday Food, October 2012

Reviews (1)

  • 22 Jan, 2014

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