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Epicurious

Baked Parsnip Fries with Rosemary

4.6

(18)

Image may contain Food and Fries
Baked Parsnip Fries with RosemaryRomulo Yanes

Roasting vegetables is just one of the things a sheet pan is good for.

Ingredients

2 1/2 pounds parsnips or carrots, peeled, cut into about 3 x 1/2" strips
1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
1 large garlic clove, minced
3 tablespoons olive oil
Kosher salt and freshly ground pepper
1/2 teaspoon (or more) ground cumin

Preparation

  1. Step 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.

    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 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired.

Nutrition Per Serving

Per serving: 180 calories
11 g fat
20 g carbohydrates
#### Nutritional analysis provided by Bon Appétit
TagsParsnipRoot VegetableVegetableCarrotRosemaryHerbs & SpicesGarlicSideDinnerNut FreeVegetarianVeganDairy FreeGluten FreeQuickEasyWeeknight MealsOven BakeBon Appétit

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