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–+ servings
Parsnip fries in a parchment paper cone.
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Herb Roasted Parsnip Fries

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 182kcal
Author Marisa Moore, RDN

Ingredients

  • 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

Instructions

  • 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.

Notes

Tips for success

  • Make this dish when parsnips are in season - during fall and winter.
  • Slice root vegetables like these into the same size pieces. This ensures more even cooking.
  • Wash and slice the parsnips into ½ inch strips. If you want thicker fries, that’s fine. Just bake them a little longer to reach the desired tenderness.

Nutrition

Calories: 182kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 307mg | Potassium: 595mg | Fiber: 8g | Sugar: 7g | Vitamin A: 48IU | Vitamin C: 28mg | Calcium: 63mg | Iron: 1mg