Baked Parsnips & Carrots with Rosemary

Baked parsnips and carrots with rosemary

These healthy and delicious alternatives to French fries are sure to please your family and friends. Both parsnips and carrots are high in antioxidants, vitamins and minerals (especially potassium), and are excellent sources of dietary fiber.


  • 2 ½ lbs. parsnips or carrots, peeled, cut into 3 x ½” strips
  • 1 tablespoon chopped rosemary, plus 5 sprigs
  • 1 large garlic clove, minced
  • 1 ½ tablespoon olive oil
  • Kosher salt
  • Freshly ground pepper
  • ½ teaspoon ground cumin


  1. Preheat oven to 450°.
  2. Mix parsnips, chopped rosemary, garlic and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in single layer. Scatter rosemary sprigs.
  3. Roast for 10 mins., turn and roast until parsnips are tender and browned in spots, 10-15 mins. longer.
  4. Crumble leaves from rosemary sprigs, discard stems, and toss to coat.
  5. Sprinkle ½ tsp. cumin. Season to taste with salt, pepper and more cumin, if desired.

Makes 6 servings

Nutritional Information
Per serving: 174 calories; 4g total fat; 1g saturated fat; 19mg sodium; 34g carbohydrates; 2g protein; 9g fiber.

About LG Health Hub

The LG Health Hub features breaking medical news and straightforward advice to help individuals of all ages make healthy choices and reach their wellness goals. The blog puts articles by trusted Lancaster General Health clinical experts, good 'n healthy recipes, videos, patient stories, and health risk assessments at your fingertips.


Share This Page: