Summary: A delicious sweet and savory side dish or snack.
Yield: serves 4
- 5 parsnips, washed, peeled, chopped into ¾" - 1" chunks
- 3 tablespoons extra virgin olive oil
- 1 tablespoon brown sugar
- ¾ teaspoon dried rosemary, crushed in a mortar/pestle or finely chopped
- generous pinch of kosher salt
Preheat your oven to 375° Fahrenheit.
In a mixing bowl large enough to hold all the parsnips, stir together the olive oil, brown sugar, rosemary and salt until well combined.
Add the parsnips to the bowl and toss everything together until the parsnips are well coated.
Turn parsnips out onto a baking sheet in an even layer and roast until quite tender, about 20 minutes.