In this side dish from Martha Stewart, the inherent earthiness of the parsnips is further enhanced by fragrant rosemary.
1½ pounds parsnips
2 tablespoons olive oil
2 teaspoons chopped fresh rosemary
Sea salt and fresh ground pepper
1. Preheat oven to 450°. Peel and cut parsnips into 1/2-by-2-inch pieces.
2. On a rimmed baking sheet, toss parsnips with olive oil and rosemary, then season with salt and pepper.
3. Roast until tender and golden, about 20 minutes, stirring halfway through.