Roasted Parsnips with Thyme and Rosemary


  • 1 pound(s) parsnips
  • 2 tablespoon(s) unsalted butter
  • 1 rosemary sprig
  • 1 scallion
  • Salt and freshly ground pepper
  • 0.25 cup(s) water
  • 4 thyme sprigs

Preheat the oven to 400°. In a medium baking dish, combine the parsnips with the thyme, rosemary, butter and water and season with salt and pepper. Cover with foil and roast for 25 minutes, until just tender. Uncover and roast for about 25 minutes longer, until the water has evaporated and the pa...

View full recipe at Food & Wine


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