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Roasted Parsnips with Rosemary

I love this recipe for Roasted Parsnips with Rosemary. The parsnips are cut into little chunks that are roasted into golden little nuggets. They become slightly sweet with a hint of nuttiness. They are even a great alternative as a side for Sunday brunch, holiday dinner or Sunday roast. I’ve even added them to a salad for added sweetness.

The key to this recipe is cutting everything to roughly the same size.  Use the roll cut for this recipe, it works great with tapered vegetable like carrots and parsnips.

Roasted Parsnips with Rosemary

Roasted Parsnips with Rosemary

Roasted Parsnips with Rosemary


2 pounds parsnips, peeled and cut into ½-inch pieces
3 tablespoons melted butter
2 teaspoons finely chopped fresh rosemary
¼ teaspoon salt


  1. Preheat oven to 425°F.
  2. In a bowl, combine parsnips, butter, rosemary, salt and a pinch of pepper; toss to coat evenly. Transfer parsnips to a parchment lined baking sheet and spread in a single layer.
  3. Roast, stirring half way through, until lightly browned and tender, about 35 minutes.

Cooking Tips:

  • In this recipe you can substitute 2 teaspoons of fresh rosemary for 1 teaspoon of dried rosemary.  You can also substitute rosemary for thyme.
  • If you don’t have parchment paper, you can use foil.
  • Make sure the chunks of parsnips are in a single layer, that way they brown, rather than steam.


How to Cut Parsnips into Even Sized Pieces:

Parsnips have a tapered shape, which makes them difficult to cut into same size pieces.  To achieve even size cuts, try rolling cutting.  Roll cutting is used to cut long, tapered (cylindrical) vegetables, like carrots and parsnips into little triangles.  Here’s how: