Roasted Parsnips

Another parsnip recipe from Cook’s Illustrated.


1lb parsnip
1lb carrots – both peeled, halved crosswise and cut lengthwise to create even pieces (if slim, no need to cut lenthwise, if very thin, you may want to quarter them lengthwise)
1 teaspoon rosemary
2-3 Tablespoons melted butter
salt and pepper


Heat oven to 425°F. Toss carrots, parsnips with 1 tsp rosemary and 2-3 tbsp melted butter, add salt and pepper. Put them in parchment-lined baking sheet in single layer.

Cover with foil and cook for 15 min. Remove foil and cook, stirring twice, for 30-35 min more.

Serve with parsley and additional salt and pepper as desired.

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