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.
- Preheat oven to 450.
- Line a baking sheet with parchment.
- Toss parsnips with oil and rosemary and season with salt and pepper.
- Roast about 20 minutes (turning halfway through) or until tender and slightly golden.
- Garnish with sprigs of fresh rosemary.
- Serving Size: 1 cup, about 5 servings
- Calories: 149
- Sugar: 6.4g
- Sodium: 44.6g
- Fat: 6.1g
- Carbohydrates: 24.2g
- Protein: 1.6g
- Cholesterol: 0mg
Keywords: Roasted Rosemary Parsnips, Teresa's 7 Systems Kitchen, The 7 Systems Plan, Dr. Pat Luse, Olive Oil, fresh rosemary