Basic Roasted Parsnips

Basic Roasted Parsnips
Photo by Scott Phillips


  • ½ tsp. kosher salt; more to taste
  • 1 lb. parsnips, peeled
  • Freshly ground black pepper
  • Fresh lemon juice (optional)
  • 1 to 3 Tbs. extra-virgin olive oil

Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. Halve the parsnips crosswise, to divide the thick and thin ends from each other. Halve or quarter the thick ends lengthwise, then cut all segments crosswise into 2-inch len...

View full recipe at Fine Cooking


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