Recipe courtesy of Martha Stewart

Roasted Parsnips and Onions

  • Level: Easy
  • Yield: 4 servings
Save Recipe

Ingredients

1 pound parsnips, ends trimmed

1 pound cipolline onions, peeled

1/4 cup fresh rosemary leaves

Coarse salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

Directions

  1. 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.
  2. Roast, shaking the pan every 15 minutes, until the vegetables are deep amber, 40 to 45 minutes.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Roasted Onion Dip

Onion Rings

French Three Onion Soup

Onion Strings