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Roasted Parsnips with Rosemary, Garlic, and Parmesan

Photo: Greg Dupree; Styling: Lindsey Lower
Yield

Serves 4 (serving size: 3/4 cup)

If you're not familiar with parsnips, they look like white carrots and have a decidedly sweet, earthy flavor. Avoid larger parsnips, which tend to have tough, woody cores.

Ingredients

  • 1 pound parsnips, peeled and sliced into thin strips
  • 1 tablespoon rosemary leaves
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon black pepper
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons grated Parmesan

Nutrition Information

  • calories 131
  • fat 4.6 g
  • satfat 1 g
  • monofat 3 g
  • polyfat 0.4 g
  • protein 2 g
  • carbohydrate 22 g
  • fiber 6 g
  • cholesterol 2 mg
  • iron 1 mg
  • sodium 57 mg
  • calcium 68 mg
  • sugars 6 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place a rimmed baking sheet in oven; preheat oven to 500°F. (Do not remove pan while oven preheats.)

  2. Combine parsnips, rosemary leaves, olive oil, pepper, and garlic. Arrange in a single layer on preheated baking sheet. Bake in preheated oven until tender, about 10 minutes. Toss with grated Parmesan.