Food & Cooking Recipes Appetizers Finger Food Recipes Parsnip-Pumpkin Seed Fries By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Linda Pugliese Prep Time: 15 mins Total Time: 35 mins Servings: 4 Ingredients 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 Directions 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. Print