Baked Parsnip Fries with Rosemary recipe | Epicurious.com

Name: Baked Parsnip Fries with Rosemary recipe | Epicurious.com
Ingredients: 2 1/2 pounds parsnips or carrots, peeled, cut into about 3 x 1/2" strips; 1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary; 1 large garlic clove, minced; 3 tablespoons olive oil; Kosher salt and freshly ground pepper; 1/2 teaspoon (or more) ground cumin

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Author : Rozanne Gold

Baked Parsnip Fries with Rosemary recipe | Epicurious.com

Ingredients

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2 1/2 pounds parsnips or carrots, peeled, cut into about 3 x 1/2" strips1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary1 large garlic clove, minced3 tablespoons olive oilKosher salt and freshly ground pepper1/2 teaspoon (or more) ground cumin

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Instructions

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Preparation Preheat oven to 450°F. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over. Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10-15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired. Per serving: 180 calories, 11 g fat, 20 g carbohydratesNutritional analysis provided by Bon Appétit