Roasted Parsnips with Rosemary

Eleanor King

Roasted Parsnips with Rosemary

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Makes 4 servings

3–4 parsnips

1 Tablespoon olive oil

1 Tablespoon finely chopped fresh rosemary

½ teaspoon salt

¼ teaspoon ground black pepper

An often underappreciated root vegetable, parsnips are a great fall and winter option. Half a cup of cooked parsnips provides folate and vitamin C and about 3 grams of fiber for less than 60 calories. Roasting parsnips caramelizes the natural sugars, making these a sweet treat. Parsnips pair well with roasted chicken, are great as a salad topper, and can even be eaten as fries. The options are endless.


1. Preheat the oven to 400℉.

2. Wash and peel parsnips. Using a very sharp knife, slice parsnips into 3 inch long strips. Cut again to make strips approximately ½ inch thick and tall. Place on a rimmed baking sheet.

3. Toss sliced parsnips with olive oil, rosemary, salt, and pepper and spread out on the pan.

4. Roast in the oven for 20–25 minutes or until golden brown.

Active Time: 10 minutes

Total Time: 30 minutes