Roasted Parsnip Fries

Parsnips are a root vegetable closely related to carrots and parsley. They have a decadently sweet, earthy flavor made richer by winter frosts. Here, the root is paired with tangy lemon juice and some fresh, mild herbs, and roasted to a crisp. Feel free to adjust these additions based on your preferences. You really can't go wrong! Photo by Greg Dupree from  Cooking Light

Photo Credit:  Greg Dupree,  Cooking Lightm 2018.

If you are looking for something different to go along with a classic cheeseburger or a new chip for your fish and chips, then a side order of roasted parsnips may be just the ticket for you. Parsnips are a root vegetable closely related to carrots and parsley. They have a decadently sweet, earthy flavor made richer by winter frosts.This dish is so easy to make and would also be just as delicious with roasted chicken or a grilled steak, given their natural sweetness that caramelizes in the oven for a delicious flavor.

Servings 6

Ingredients:
3 pounds parsnips
3 tablespoons olive oil
Sea salt, to taste
Ground black pepper, to taste
¼ cup chopped fresh parsley
Lemon wedges, for serving

Directions:
Preheat the oven to 425 ° F.

Line a baking sheet with parchment paper.

Using a vegetable peeler, peel the parsnips, then cut into evenly sized matchsticks.

Place the parsnips in a large bowl and toss with the olive oil, salt, and pepper.

Evenly distribute the parsnips on a baking sheet in a single layer, making sure they have a little room on the sides to brown and caramelize. Place in the oven.

Roast for about 20 to 25 minutes, until the parsnips are starting to turn golden brown on the edges. Toss the parsnips to redistribute, then roast for another 10 to 15 minutes, until tender and golden.

Toss with parsley and serve with lemon wedges.

 

Cook’s Notes:
Note on cooking times: The exact time varies depending on how big the matchsticks are, so make sure to check on them once in a while to see if they’ve become caramelized and fork tender. That’s when you know they’re done.

In this recipe,  the root is paired with tangy lemon juice and some fresh, mild herbs, and roasted to a crisp. Feel free to substitute the herbs with chives, dill, rosemary or even grated Parmesan cheese based on your preferences. You really can’t go wrong!

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