Recipe courtesy of Martha Stewart
Save Recipe Print
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat the oven to 425 degrees F. In a roasting pan, combine the parsnips, onions and rosemary. Season with salt and pepper. Add the olive oil and toss until the vegetables are thoroughly coated.

Roast, shaking the pan every 15 minutes, until the vegetables are deep amber, 40 to 45 minutes.

Categories:

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Roasted Parsnips and Carrots

Recipe courtesy of Ina Garten

Bacon-Wrapped Pork Roast with Potatoes and Onions

Recipe courtesy of Nancy Fuller

Roasted Parsnips and Carrots

Recipe courtesy of Robert Irvine

Brisket with Parsnips, Leeks and Green Onions

Recipe courtesy of Alex Guarnaschelli

Glazed Carrots, Parsnips and Pearl Onions

Recipe courtesy of Ming Tsai

Ginger-Glazed Pearl Onions and Parsnips

Recipe courtesy of Food Network Kitchen

Roasted Carrots and Parsnips with Cumin

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Roasted Carrots and Parsnips with Thyme

Recipe courtesy of Danny Boome

Browse Reviews By Keyword

          Latest Stories