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