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.
- 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.