Veggies: Baked Parsnip Fries with Rosemary

Roasting vegetables is just one of the things a sheet pan is good for.
Photo by Liz G.
Adapted from bonappetit.com

PREP TIME

14

minutes

TOTAL TIME

30

minutes

SERVINGS

6

Servings

PREP TIME

14

minutes

TOTAL TIME

30

minutes

SERVINGS

6

servings

Adapted from bonappetit.com

Ingredients

  • 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

Directions

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. 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.

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