Parsnip Fries

Instead of potatoes, try these baked root-vegetable fries -- they're slightly sweet.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2005


  • 2 1/2 pounds medium parsnips
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper


  1. Preheat oven to 450 degrees. Peel 2 1/2 pounds medium parsnips; cut as directed above.

  2. On two large rimmed baking sheets, toss parsnips with oil; season with coarse salt and ground pepper. Spread in a single layer.

  3. Roast until tender and golden brown, 25 to 30 minutes, rotating baking sheets and tossing parsnips halfway through baking time.

Cook's Notes

To cut parsnips: Trim tops and bottoms; peel, and slice in half crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise, until all parsnip pieces are roughly the same size (this ensures even cooking).


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