So I am obviously on a huge parsnip kick lately. That’s okay though, they are very yummy an full of vitamin C! Parsnips also have healthy levels of minerals such as iron, calcium, copper, potassium, manganese and phosphorus, which is also another great reason to incorporate them more into your diet!
Here is a rundown on what I did to make these majestical root vegetables!
3 Parsnips; scrubbed and peeled
2 Garlic Cloves; minced
1 Sprig of Rosemary; leaves minced
3 Tbsp Extra Virgin Olive Oil
Salt & Pepper
Preheat the oven to 450.
Initially you will want to cut the parsnip into 1.5″ pieces and slice into thick sticks.
Mince your garlic and rosemary leaves.
Arrange parsnip on a cookie sheet then toss well with olive oil, rosemary, garlic, salt and pepper.
Roast for 10 minutes then toss them around in the pan and roast an additional 10-15 minutes, or until they are starting to get golden brown in some spots.