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