AIP Friendly Rosemary-Garlic Roasted Parsnips
Parsnips are one of those underrated root vegetables that absolutely shine when given high heat and good company. Here, they're tossed with olive oil, smashed garlic, fresh rosemary, and a hint of ground ginger before hitting a 425°F oven — and the result is deeply caramelized edges, tender centers, and a fragrance that will have everyone hovering near the kitchen. A bright squeeze of fresh lemon juice at the end cuts through the richness and lifts the whole dish in a way that feels almost fancy for how little effort it takes. This kind of recipe is a genuine find when you're navigating an elimination-style protocol, because every single ingredient is clean and straightforward — no nightshades, no grains, no dairy, no shortcuts that could derail your progress. The key to getting those gorgeous golden edges is spreading the parsnips in a single layer with space between each piece, so they roast rather than steam. Finished with optional fresh parsley, it makes a beautiful side for four that looks like it came from a restaurant and tastes even better.
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Learn more →Ingredients
4 servings
- 2 lb parsnips, peeled and cut into 2-inch sticks
- 3 tbsp olive oil
- 6 cloves garlic, lightly smashed and peeled
- 2 tbsp fresh rosemary, roughly chopped
- ½ tsp ground ginger
- ¾ tsp fine sea salt
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a large bowl, toss the parsnips and garlic cloves with the olive oil, rosemary, ground ginger, and sea salt until every piece is evenly coated.
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