Roasted Parsnips with Rosemary

In this side dish from Martha Stewart, the inherent earthiness of the parsnips is further enhanced by fragrant rosemary.

Ingredients:
1½ pounds parsnips
2 tablespoons olive oil
2 teaspoons chopped fresh rosemary
Sea salt and fresh ground pepper

Method:
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.

View Complete Recipe Index

this week's recipes
winter comforts

scampagnata!
winter lunch

workshops & events
new classes!

archives

hello!

We'd love to stay in touch!
Join our mailing list

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.