Baked Parsnips with Rosemary |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
2 1/2 pound(s) parsnips peeled |
1 tablespoon(s) rosemary chopped |
1 clove(s) garlic minced |
3 tablespoon(s) olive oil |
kosher salt; fresh ground pepper to taste |
1/2 teaspoon(s) cumin |
Directions:
1. Preheat oven to 450°. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
2. Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10–15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 tsp. cumin over. Season to taste with salt, pepper, and more cumin, if desired.
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