Baked Parsnips with Rosemary
Delicious roasted veggies!
Yield: 6 servings
Community Recipe from
Recipe Time
Prep Time:
Cook Time:
Share Your Personal Recipes
You can now share your personal recipes with the MyRecipes Community by making a new or existing recipe "Public".
Go to My Recipe File
Ingredients
- 2 1/2 pound(s) parsnips peeled
- 1 tablespoon(s) Rosemary chopped
- 1 clove(s) Garlic minced
- 3 tablespoon(s) Olive oil
- Kosher salt; fresh ground pepper To taste
- 1/2 teaspoon(s) cumin
Preparation
- Preheat oven to 450°. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
- Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10–15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 tsp. cumin over. Season to taste with salt, pepper, and more cumin, if desired.
March 2012
This recipe is a personal recipe added by heir16 and has not been tested or endorsed by MyRecipes.
Baked Parsnips with Rosemary Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Vegetarian
- MAIN INGREDIENT: Vegetables
- COOKING METHOD: Bake
More Recipes for Main Dishes
-
Best Carrot Cake
Southern Living -
Classic Beef Pot Roast
Cooking Light -
Classic Baked Macaroni and Cheese
Southern Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy