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  • 2 lb parsnips, peeled and cut into ½ inch strips lengthwise 
  • 2 Tbsp rosemary, finely chopped 
  • 1 garlic clove, crushed 
  • 3 Tbsp oilSalt and pepper to taste


  1. Preheat oven to 450 degrees.
  2. Combine parsnips, rosemary, garlic and oil on a large baking sheet with a rim.
  3. Season with salt and pepper and toss.
  4. Roast for 15 minutes, flip and cook for 15 more minutes.

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