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Roasted Parsnips


  • 2 pounds parsnips

1 tablespoon extra-virgin olive oil

1 ½ teaspoon herbs de province, Italian seasoning or other dried herb mix

1 teaspoon kosher salt


Preheat oven to 400 degrees.

Peel parsnips and cut into 1-inch chunks. 

Toss with oil, herbs and salt in a large bowl. Spread out on a large rimmed baking sheet in a single layer. Roast, stirring once or twice, until the parsnips are tender in the center and browned in spots on the outside, 25 to 30 minutes.  

Enjoy as a snack between breakfast and lunch or as a side dish with dinner. 

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