Preheat oven to 450˚F.
Prepare the Parsnips: Wash and peel (optional) the parsnips. Cut parsnips down the center, longwise. Then cut each half into 3 to 4 batons. From there, cut away any tough, woody core.
Spread out the parsnips on a large rimmed baking sheet. Set aside.
Melt butter in a skillet set over medium heat.
Stir in the garlic and cook for 20 seconds, or until fragrant. DO NOT burn the garlic.
Remove from heat and stir in the rosemary.
Pour the garlic butter over the parsnips.
Season with salt and pepper.
Toss to coat.
Spread parsnips out in a single layer.
Roast for 10 minutes.
Stir the parsnips and continue to roast for 8 to 10 more minutes, or until tender.
Remove from oven.
Taste for salt and pepper, and adjust accordingly.
Garnish with parsley and pepper flakes. Serve.
Calories: 229 kcal | Carbohydrates: 35 g | Protein: 2 g | Fat: 10 g | Saturated Fat: 6 g | Cholesterol: 25 mg | Sodium: 199 mg | Potassium: 717 mg | Fiber: 9 g | Sugar: 9 g | Vitamin A: 292 IU | Vitamin C: 33 mg | Calcium: 74 mg | Iron: 1 mg | Net Carbs: 26 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.