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:
Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Roasted Parsnips and Carrots

Recipe courtesy of Ina Garten

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Recipe courtesy of Giada De Laurentiis

Roasted Asparagus

Recipe courtesy of Ina Garten

Roasted Carrots

Recipe courtesy of Ina Garten

Roasted Beets

Recipe courtesy of Ina Garten

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories