• 126 Ratings

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

Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

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).

Reviews

126 Ratings
  • 5 star values: 25
  • 4 star values: 54
  • 3 star values: 30
  • 2 star values: 12
  • 1 star values: 5