Roasted Parsnips with Rosemary-from Martha Stewart
1 1/2 lbs parsnips, peeled and cut into 1/2" x 2" sticks-I made 1/4" thick medallions
2 Tblsp olive oil
2 tsp fresh rosemary, finely chopped
S&P-I suggest a hearty amount
- Mix parsnips, olive oil, rosemary and S&P on a rimmed baking sheet. I lined my sheet with parchment paper for easier clean up.
- Cook in a 450 degree oven for approx 18-20 minutes or until golden and tender. Stir halfway through.
Eat well and have a happy day:@)
My New Foods List:
(If my sons happen to read this... relax! I still promise
fairly "normal" Sunday dinners...)