Prep Time
15 minutes
Total Time
40 minutes
This parsnip fries recipe is so good you'll be scarfing them down like French fries. Don't say we didn't warn you.
Ingredients
6 Servings
2
1/2 pounds parsnips or carrots, peeled, cut into about 3x1/2-inch strips
1
tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
1
large garlic clove, minced
3
tablespoons olive oil
Kosher salt, freshly ground pepper
1
/2 teaspoon (or more) ground cumin
Preparation
Step 1
Preheat oven to 450°. 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.
Step 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 tsp. cumin over. Season to taste with salt, pepper, and more cumin, if desired.
Nutrition Per Serving
1 serving contains: Calories (kcal) 180.2 %Calories from Fat 55.3 Fat (g) 11.1 Saturated Fat (g) 1.6 Cholesterol (mg) 0 Carbohydrates (g) 19.8 Dietary Fiber (g) 5.8 Total Sugars (g) 9.6 Net Carbs (g) 14.0 Protein (g) 2.0 Sodium (mg) 140.0
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