New This Month

Roasted Parsnips with Rosemary

Rosemary enhances the flavor of these little oven-baked parsnip fries.

  • Servings: 4

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 Notes

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


Be the first to comment!