Parsnip-Pumpkin Seed Fries

Photo: Linda Pugliese
Prep Time:
15 mins
Total Time:
35 mins


  • ¼ cup hulled pumpkin seeds (pepitas)

  • 2 pounds parsnips, peeled, halved crosswise, and cut into ¼-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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