• 2 1/2 pounds parsnips or carrots, peeled, cut into about 3 x 1/2″ strips
  • 2 Tbsp olive oil
  • 1 Tbsp finely chopped fresh rosemary, plus 5 sprigs rosemary
  • 1 large garlic clove, minced (or replace ½ tsp garlic powder)
  • 1/4 tsp kosher salt
  • Pepper to taste
  • 1/2 tsp (or more) ground cumin


Preheat oven to 450°F. Toss parsnips with olive oil in a large bowl. Then add chopped rosemary, garlic, salt, pepper and cumin and stir to coat evenly. Spread out in a single layer on a rimmed baking sheet. Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10-15 minutes longer.

Makes 12 servings
Serving Size: ~1/4 cup


Calories 88
Fat 2.7g
Saturated Fat 0.4g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1.8g
Cholesterol 0.0mg
Sodium 33mg
Potassium 351mg
Carbohydrate 16g
Fiber 3.5g
Sugar 4.5g
Protein 1.3g

Modified from