ROASTED PARSNIPS WITH ROSEMARY
Parsnips look like large white carrots, but have a sweeter flavor. Roasting them with fresh rosemary brings out their earthy flavor and makes for an easy and delicious side dish.
Ingredients:
- 2 1/2 pounds parsnips
- 1 tablespoon rosemary, finely chopped
- 1 large garlic clove, minced
- 3 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
Method:
- Preheat oven to 450 degrees F.
- Wash and peel the parsnips and cut them into roughly 1/2 inch by 3 inch planks. Mix parsnips, chopped rosemary, minced garlic and oil on a large rimmed baking sheet. Season with cumin, salt and pepper; toss to coat. Spread into a single layer.
- Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned, 10–15 minutes longer. Season to taste with additional salt and pepper, if desired.
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Side Dish