Roasted Rosemary Parsnips


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Rosemary Parsnips

  • Author: Teresa's 7 Systems Kitchen


Serves 5

The parsnip may look like an albino carrot, but this winter root vegetable has an earthiness not comparable to its sweeter twin. In fact, Parsnips are quite versatile and complex in flavor. Their earthiness works well in broths and soups but also comes through when roasted or braised. They’ve been known to replace potatoes at holiday feasts or to accompany the perfect roast turkey or chicken, luckily in the Midwest they are available year-round.


  • 5 Cups of parsnips, peel and cut into 2-inch slices
  • 2 Tablespoons Olive Oil
  • 2 Teaspoons fresh rosemary chopped (save some for garnish)
  • Dash of salt
  • Dash of pepper


  1. Preheat oven to 450.
  2. Line a baking sheet with parchment.
  3. Toss parsnips with oil and rosemary and season with salt and pepper.
  4. Roast about 20 minutes (turning halfway through) or until tender and slightly golden.
  5. Garnish with sprigs of fresh rosemary.


Keywords: Roasted Rosemary Parsnips, Teresa's 7 Systems Kitchen, The 7 Systems Plan, Dr. Pat Luse, Olive Oil, fresh rosemary

Enjoy This Recipe?

Click the image below to join our free weekly newsletter to receive even more amazing recipes and health tips.

Dr. Pat Luse

I'm the president and CEO of one of the largest multi-disciplinary clinics in the Midwest. As one of the most highly trained health coaches in America today, I am uniquely qualified to help individuals have amazing health transformations and I can't wait to help you!


Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe rating