New This Month

Parsnip-Pumpkin Seed Fries

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Linda Pugliese

Source: Martha Stewart Living, September 2015


  • 1/4 cup hulled pumpkin seeds (pepitas)
  • 2 pounds parsnips, peeled, halved crosswise, and cut into 1/4-inch-thick sticks
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper


  1. Preheat oven to 425 degrees. Pulse pumpkin seeds in a food processor until finely ground. Toss parsnips with oil and ground seeds in a large bowl until evenly coated; season with 1 teaspoon salt and pepper to taste. Arrange in a single layer on 2 rimmed baking sheets. Bake, rotating sheets and tossing parsnips halfway through, until golden brown and crisp, 20 to 25 minutes. Serve immediately.

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