Traditional recipes

Roasted Parsnips with Rosemary, Garlic, and Parmesan

Roasted Parsnips with Rosemary, Garlic, and Parmesan

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Photo: Greg Dupree; Styling: Lindsey Lower


Serves 4 (serving size: 3/4 cup)

ByJisellle Basile

November 2016

If you're not familiar with parsnips, they look like white carrots and have a decidedly sweet, earthy flavor. Avoid larger parsnips, which tend to have tough, woody cores.


  • 1 pound parsnips, peeled and sliced into thin strips
  • 1 tablespoon rosemary leaves
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon black pepper
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons grated Parmesan

Nutritional Information

  • Calories 131
  • Fat 4.6g
  • Satfat 1g
  • Monofat 3g
  • Polyfat 0.4g
  • Protein 2g
  • Carbohydrate 22g
  • Fiber 6g
  • Cholesterol 2mg
  • Iron 1mg
  • Sodium 57mg
  • Calcium 68mg
  • Sugars 6g
  • Est. added sugars g

How to Make It

Step 1

Place a rimmed baking sheet in oven; preheat oven to 500°F. (Do not remove pan while oven preheats.)

Step 2

Combine parsnips, rosemary leaves, olive oil, pepper, and garlic. Arrange in a single layer on preheated baking sheet. Bake in preheated oven until tender, about 10 minutes. Toss with grated Parmesan.

Watch the video: How to cook Roast Parsnip (July 2022).


  1. Lambrett

    What would we do without your very good idea

  2. Yojin

    Bravo, your idea simply excellent

  3. Goltinris

    I against.

  4. Feliciano

    And that's all, but what about the options?

  5. Majdy

    What words ...

  6. Yeshaya

    You are not right. Let's discuss it. Write to me in PM, we will talk.

Write a message