These baked parsnip fries may just satisfy your French fry craving!
French fries are one of my all time favorite foods. Given the calories and fat, they are an indulgence. In a quest to find a healthier swap, I decided to make parsnip fries. Parsnips bake up slightly sweet and very crispy on the outside leaving a soft, starchy texture inside.
Though parsnips look a lot like a white carrot, they deserve a spotlight all their own. Find out more about these sweet roots in my seasonal nutrition post on the KitchenAid® blog today.
No. They don’t taste like fried potatoes but they are deliciously different and sooo good! Let me know what you think.
Disclosure: I was compensated by KitchenAid® for this post but as always all opinions expressed are my own.
Herb Roasted Parsnip Fries
- 2-3 medium parsnips
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh thyme removed from the stem
- 1 clove garlic minced
- ¼ teaspoon kosher salt
- ⅛ teaspoon cracked black pepper
- Preheat convection oven to 425°F.*
- While the oven is preheating, slice parsnips into ½-inch strips.
- Whisk olive oil, garlic and thyme in a mixing bowl.
- Toss parsnip strips with the olive oil mixture until well coated. Spread the fries onto the nonstick countertop oven pan in a single layer. Sprinkle with salt and pepper.
- Bake 15 minutes with convection at 425°F, turning once. Remove from oven.
- Serve immediately.
- To use a regular oven, roast at 425°F for 20 minutes, turning once.