Name: Roasted Parsnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1½ pounds parsnips (cut into ½-inch-thick sticks); Sea salt and freshly ground black pepper; 1 tablespoon extra-virgin olive oil (plus more for drizzling); 1 teaspoon minced fresh rosemary; 1 garlic clove (grated); ¼ cup Gremolata; 1 teaspoon fresh lemon juice (plus more to taste)

Roasted Parsnips

This recipe is one of our favorite cooking methods for parsnips! They come out perfectly tender with crisp, golden brown edges. Lemon juice, fresh herbs, and garlic take this easy side dish over the top.

45 min total 15 min prep 30 min cook 4

Ingredients

4 serv.

1½ pounds parsnips (cut into ½-inch-thick sticks)
Sea salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil (plus more for drizzling)
1 teaspoon minced fresh rosemary
1 garlic clove (grated)
¼ cup Gremolata
1 teaspoon fresh lemon juice (plus more to taste)

Instructions

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1 Preheat the oven to 425°F and line a baking sheet with parchment paper.
2 Place the parsnips on the baking sheet. Drizzle generously with olive oil and sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 30 to 40 minutes, or until tender and browned around the edges.
3 In a large bowl, whisk together the olive oil, rosemary, and garlic. Add the parsnips and toss to coat. Add the gremolata and lemon juice and toss again. Season to taste and serve.