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Baked Parsnip Fries with Rosemary


2 1/2 pounds parsnips, peeled, cut into about 3×1/2-inch strips
1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
1 large garlic clove, minced
3 tablespoons olive oil
Kosher salt, freshly ground pepper
1/2 teaspoon (or more) ground cumin


  1. Preheat oven to 450°.
  2. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over
  3. Roast parsnips 10 minutes; turn parsnips over and roast until tender and browned in spots,10-15 minutes longer.
  4. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 tsp. cumin over. Season to taste with salt, pepper, and more cumin, if desired.

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