Roasted Parsnips with Rosemary, Garlic, and Parmesan

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Roasted Parsnips with Rosemary, Garlic, and ParmesanRecipe

Photo: Greg DuPree; Styling: Lindsey Lower

If you're not familiar with parsnips, they look like white carrots and have a decidedly sweet, earthy flavor. Avoid larger parsnips, which tend to have tough, woody cores.

Serves 4 (serving size: 3/4 cup)


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1 pound parsnips, peeled and sliced into thin strips
1 tablespoon rosemary leaves
1 tablespoon extra-virgin olive oil
1/4 teaspoon black pepper
3 garlic cloves, thinly sliced
2 tablespoons grated Parmesan


1. Place a rimmed baking sheet in oven; preheat oven to 500°F. (Do not remove pan while oven preheats.)

2. Combine parsnips, rosemary leaves, olive oil, pepper, and garlic. Arrange in a single layer on preheated baking sheet. Bake in preheated oven until tender, about 10 minutes. Toss with grated Parmesan.

Created date

October 2016

Nutritional Information

Calories 131
Fat 4.6 g
Satfat 1 g
Monofat 3 g
Polyfat 0.4 g
Protein 2 g
Carbohydrate 22 g
Fiber 6 g
Cholesterol 2 mg
Iron 1 mg
Sodium 57 mg
Calcium 68 mg
Sugars 6 g
Est. Added Sugars 0 g