Baked Rosemary Parsnip Fries

Baked Rosemary Parsnip Fries

Baked Rosemary Parsnip Fries

Baked Rosemary Parsnip Fries

This dish was prepared alongside my Argentinian Steak with Chimichurri Sauce recipe this past weekend. Parsnips are probably my favorite home fry recipe, narrowly beating out sweet potatoes due to it being just as versatile and a little less sweet. The best part about this recipe is that it’s about 5 minutes of prep work and cleanup is a piece of cake. These pair really well with any number of dishes due to their earthy, subtle flavor, which falls somewhere between a potato and a carrot.


  • 2 1/2 pounds parsnips or carrots, peeled, cut into about 3×1/2-inch strips
  • 2 tablespoons of finely chopped fresh rosemary
  • 3 tablespoons olive oil
  • Kosher salt, freshly ground pepper
  • 1 tsp fennel seed


  • Preheat oven to 450°.
  • Mix parsnips, chopped rosemary, fennel, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat.DSC00949
  • Spread out in a single layer making sure that pieces aren’t overlapping one another. Scatter rosemary sprigs over top to ensure the oven becomes very fragrant and permeates the ‘Snips!
  • Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10–15 minutes longer.
  • Season to taste with salt, pepper, and some sriracha, if desired.

Bon AppétitDSC00968 DSC_0164 DSC_0165 DSC_0170

3 responses to “Baked Rosemary Parsnip Fries

  1. Just love parsnips, can’t get the whole family on my pallet page, but I still serve them to my snubbing nose family. I bet the rosemary adds a lovely flavor. Thanks for the recipe to try, look forward to it.

  2. Pingback: Seasonal Tastes:December ¶ Suppers From Scratch·

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