Instead of potatoes, try these baked root-vegetable fries -- they're slightly sweet.
- Total Time:
- Servings: 4
Source: Everyday Food, November 2005
- 2 1/2 pounds medium parsnips
- 2 tablespoons olive oil
- Coarse salt and ground pepper
Preheat oven to 450 degrees. Peel 2 1/2 pounds medium parsnips; cut as directed above.
On two large rimmed baking sheets, toss parsnips with oil; season with coarse salt and ground pepper. Spread in a single layer.
Roast until tender and golden brown, 25 to 30 minutes, rotating baking sheets and tossing parsnips halfway through baking time.