Parsnips are quickly becoming my favorite new root veggie. I feel like they don’t get enough credit. They’re SO good! Same thing with rutabagas and turnips…if you haven’t tried any of these, go grab some at the store and experiment. Mashed, baked, sauteed…you can’t go wrong. These fries are super easy to make and so flavorful. A great alternative to french fries for anyone who is avoiding white potatoes. I almost (ALMOST) like them better. Parsnips are also packed with folate, potassium, and a good amount of dietary fiber (3 grams per 1/2 cup- source). Here I added some paprika, garlic powder, rosemary, and salt & pepper. Whole30 approved, paleo, REAL and just straight up tasty.
Roasted Rosemary Parsnip Fries
- 1 bag parsnips, (usually equals 4-5 medium sized parsnips)
- 1 tbsp olive oil, or avocado oil
- 1/2 tsp sea salt
- 1 tsp dried rosemary
- 1/2 tsp paprika
- 1 tsp garlic powder
- Preheat the oven to 425. Peel and cut your parsnips into fries.
- Toss the cut fries with the remaining ingredients and spread out on a parchment-lined baking sheet. Make sure they are spread out and not touching, if possible. (this allows them to get nice and crispy!)
- Bake the fries for 20-25 minutes until golden brown, giving them a quick toss/flip after the first 10 minutes.
- Enjoy plain, or dipped in some ketchup or Tessemae's creamy ranch!