Roasted Parsnips, Carrots and Onions Recipe


Prep time:  20 to 30 minutes

Serves:  3 to 4 (we had leftovers)


     3 parsnips (10 ounces), peeled and cut lengthwise

     3 to 4 carrots (10 ounces), peeled and cut lengthwise

     1 large sweet onion, peeled and cut into wedge shaped pieces

     1 teaspoon dried rosemary, crushed.  I picked rosemary because I looked up recipes online and Martha Stewart used rosemary with parsnips.

     1 tablespoon fresh chopped cilantro

     drizzle of olive oil

     prinkle of kosher salt


Place the parsnips and carrots and onions in a large bowl, add the crushed rosemary, drizzle with olive oil and sprinkle with salt.  Spread on a half rimmed baking sheet and place in a 450 degree oven to roast.  I set the timer for 10 minutes and then give them a stir and set the timer again.  They are done when edges are golden brown. Then add the cilantro garnish.  I probably should have added a bit of lemon, but I thought the parsnips would have a strong flavor.  Turns out the parsnips mellowed with roasting and were delicious.  Perhaps the lemon would make it better.  If you try that, let me know.