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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.

Reviews Add a comment

  • 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!