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Roasted Parsnips with Rosemary 1

I love this recipe.  The parsnips are cut into little chunks that are roasted into golden little nuggets. They become slightly sweet with a hint of nuttiness.  They are even a great alternative as a side for Sunday brunch, holiday dinner or Sunday roast. I’ve even added them to a salad for added sweetness.

The key to this recipe is cutting everything to roughly the same size.  Use the roll cut for this recipe, it works great with tapered vegetable like carrots and parsnips. Here’s a video:

Roasted Parsnips with Rosemary
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  • 2 pounds parsnips, peeled and cut into ½-inch pieces
  • 3 tablespoons melted butter
  • 2 teaspoons finely chopped fresh rosemary
  • ¼ teaspoon salt
  • Pepper


  1. Preheat oven to 425°F.
  2. In a bowl, combine parsnips, butter, rosemary, salt and a pinch of pepper; toss to coat evenly. Transfer parsnips to a parchment lined baking sheet and spread in a single layer.
  3. Roast, stirring half way through, until lightly browned and tender, about 35 minutes.

Helpful Hints:

  • In this recipe you can substitute 2 teaspoons of fresh rosemary for 1 teaspoon of dried rosemary.  You can also substitute rosemary for thyme.
  • If you don’t have parchment paper, you can use foil.
  • Make sure the chunks of parsnips are in a single layer, that way they brown, rather than steam.
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