Roasted Parsnips with Rosemary

Roasted Parsnips with Rosemary

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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Rosemary enhances the flavor of these little oven-baked parsnip fries.


  • 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.
  2. Toss parsnips with oil and rosemary, then season with salt and pepper.
  3. On a rimmed baking sheet, roast until tender and golden, about 20 minutes, stirring halfway through.

Source: Martha Stewart – Roasted Parsnips with Rosemary