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Author From saveur.com


  • 1⁄2 cup mayonnaise
  • 1⁄3 cup prepared white horseradish
  • 1⁄2 tsp. garlic powder
  • 1 1⁄2 tsp. finely chopped fresh rosemary
  • Kosher salt and freshly ground black pepper, to taste
  • 2 lb. parsnips (4–5 medium), peeled and quartered
  • 2 tbsp. olive oil


  1. Heat oven to 400°. Combine the mayonnaise, horseradish, garlic powder, rosemary, salt, and pepper; cover and refrigerate.

  2. Toss the parsnips, oil, salt, and pepper; spread in an even layer on a baking sheet. Roast for 45 minutes, stirring halfway, until cooked through. Turn oven to broil and cook a further 5 minutes until golden and crispy. Transfer parsnips to a platter and serve with horseradish mayonnaise.