I’ve been trying to write this post since Monday and I’ve sat down with it each day but I just haven’t been able to get it finished. My nose started to feel a little stuffy over the weekend and I woke up Monday morning with a terrible head cold, just in time for Jason to fly out on a business trip. Yesterday it finally got the best of me and I called my mom, who quickly took the afternoon off work so she could sit with Scottie while I rested. (Thank you, Thank you times a million Mom) I woke up today feeling back to normal (at least as normal as you can when your 36 weeks pregnant) and hoping to finally get this post out before the little one wakes from her nap. So, lets talk about the goodness that is these baked parsnip fries shall we.
When it comes to french fries I simply have no will power around them. I usually try not to order them but if I’m around someone who is eating them you might find my hand sneaking across the table to grab a few a time or two. Sharing is caring am I right? I make sweet potato fries a lot so I decided to switch things up and use parsnips instead of potatoes. Verdict… They were amazing. I couldn’t keep these tiny hands away long enough to snap some pictures. It’s a good thing these fries are healthy because neither one of us could stop eating them once we got started.
Parsnips are a root vegetable that have a nice starch to them and hold up nicely to roasting. Here, they are baked to resemble that fried potato we all know and love and they’re crispy on the outside and soft on the inside. When roasted, Parsnips have a slightly sweet taste and lower in calories and higher in fiber, making them a much better option than your typical french fries.
These Parsnip fries are so easy to make. All you have to do is peel chop, bake and 20 minutes later you have this healthy and delicious side dish. To cut them: Trim the top and bottom; peel, and slice in half crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise, until all parsnip pieces are roughly the same size. Drizzle them with olive oil, a sprinkle of salt and top with fresh rosemary then pop them in the oven to bake. It really doesn’t get much easier than that.
This is a loose recipe with a list of ingredients needed. The amount depends on how many people you are feeding and the number of parsnips used.
- Olive oil
- Rosemary (I used a ½ tablespoon for 2 large Parsnips plus 3 fresh rosemary sprigs)
- Preheat oven to 375
- Scrub Parsnips clean and lightly peel them. Slice into strips
- Spread the Parsnips out on a large baking sheet with a drizzle of olive oil, a few sprinkles of salt and Rosemary. Scatter the rosemary sprigs over top. Bake until golden brown flipping halfway through (roughly 20-25 minutes total) depending on the size of your cuts.
- Remove from oven and serve immediately