Baked Parsnip Fries with Rosemary

Name: Baked Parsnip Fries with Rosemary
Yield: 4 servings
Ingredients: 1 2 1/2 pounds parsnips or carrots, peeled, cut into about 3 x 1/2" strips; 1 1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary; 1 1 large garlic clove, minced; 1 3 tablespoons olive oil; 1 Kosher salt and freshly ground pepper; 1 1/2 teaspoon (or more) ground cumin

From the kitchen of Carly

Parsnips get the fries treatment here, roasted until their edges caramelize and interiors turn creamy. Fresh rosemary and garlic infuse every strip, while a whisper of cumin adds unexpected warmth. Crispy, sweet, and deeply satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 1/2 pounds parsnips or carrots, peeled, cut into about 3 x 1/2" strips
11 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
11 large garlic clove, minced
13 tablespoons olive oil
1Kosher salt and freshly ground pepper
11/2 teaspoon (or more) ground cumin

Instructions

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.