Sunday, September 30, 2012

Roasted Parsnips with Rosemary


We love parsnips in Fall. One of our favorite root vegetables. Yum.

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

Preheat oven to 450 degrees. On a rimmed baking sheet, toss parsnips with oil and rosemary , then season with salt and pepper .  Roast until tender and golden, about 20 minutes, stirring halfway through.

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