Roasted Rosemary Parsnips

Roasted Rosemary Parsnips Recipe

Parsnips are a naturally sweet root vegetable. When roasted, their crispy edges sort of caramelize as they brown, creating a really tasty alternative to roasted potatoes. They are a great source of soluble and insoluble fiber, as well as folate (an important B vitamin) and potassium, both key nutrients for heart health.


  • 2 pounds of parsnips
  • 2 Tbsp of olive oil or coconut oil
  • 2 tsp of fresh rosemary, chopped
  • sea salt
  • fresh ground pepper


  1. ?Preheat oven to 450F.
  2. Peel parsnips and cut into French-fry like?spears.
  3. Toss with oil and rosemary, sprinkle with salt and pepper.
  4. Spread onto a baking sheet.
  5. Roast in oven, turning a few times, for about?20-30 minutes until golden and tender.

As published in EcoParent Magazine.