Roasted Parsnips With Garlic And Rosemary
serves 2-4
We love how the flavor of the bright, woodsy rosemary works against the peppery parsnips. You might try adding some red pepper flakes at the end if you're pairing these with a rich meat dish.
1 pound parsnips, peeled and cut into 2-inch pieces
1 tablespoon butter, melted
1 teaspoon chopped fresh rosemary
1 garlic clove, minced
prep: 10 minutes
total: 30 minutes
vegetable peeler
large bowl
small, heavy roasting pan
tongs
1. Preheat the oven to 500F and put the rack in the lowest position. Prep the parsnips and melt the butter.
2. In a large bowl, toss the parsnips with the butter and a sprinkling of salt and pepper. Spread the parsnips out on a roasting pan, put the pan in the oven and roast, tossing once or twice, until the parsnips are tender and brown in spots.
3. Toss the roasted parsnips in a bowl with the rosemary and minced garlic.
2. In a large bowl, toss the parsnips with the butter and a sprinkling of salt and pepper. Spread the parsnips out on a roasting pan, put the pan in the oven and roast, tossing once or twice, until the parsnips are tender and brown in spots.
3. Toss the roasted parsnips in a bowl with the rosemary and minced garlic.
0
