Roasted Parsnips with Rosemary

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.

View Complete Recipe Index

this week's recipes
sunday supper

farm & garden notes
hello, june

photo gallery



Join our mailing list to receive updates on
workshops, special events and all the latest
happenings here at Bella Luna Farms.

You have successfully subscribed to our mail list.

Too many subscribe attempts for this email address.