Ingredients

  • 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

Directions

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

Nutrition

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 epicurious.com