Baked Parsnip Fries with Rosemary
Crispy, oven-roasted parsnip fries seasoned with fresh rosemary, garlic, and warm cumin. These healthy vegetable fries make a delicious alternative to regular potato fries.
6 servings
30 min
Ingredients
- •2½ pounds parsnips
- •1 tablespoon fresh rosemary
- •1 clove garlic
- •3 tablespoons olive oil
- •1 to taste kosher salt and pepper
- •½ teaspoon ground cumin
Cooking Instructions
- 1.
Preheat oven to 450°F. 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 a single layer. Scatter rosemary sprigs over.
5 min
- 2.
Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10-15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired.
25 min
