If you’re a french fry lover and looking for a healthier alternative, you have to try these delicious little parsnip fries! I would never think of ditching my potatoes but this is a good way to mix it up and get some healthy root vegetables cooking in your kitchen. They’re chewy and crunchy at the same time, and well seasoned with fresh garlic and rosemary. I’ve never actually looked up the nutritional value of parsnips but found out this tasty root vegetable is a great source of vitamin C, B complex, fiber, iron, calcium, copper, and manganese. They also contain anti-inflammatory properties and can help with hypertension, oral and bone health, digestion, and overall immune support. They are often mistaken for the white variety of carrots and have a slightly spicy flavor and taste like a cross between carrots and a potato. Parsnips can be pureed, roasted, steamed, juiced, or added to soups. Turning them into shoestring fries is one of our favorite ways to enjoy these little morsels. You may also consider serving them as an appetizer before your Thanksgiving dinner this year. Enjoy!
- 2 pounds parsnips (8-9)
- 3-4 tablespoons olive or melted coconut oil
- 2 crushed garlic cloves
- 3 large sprigs of rosemary
- Salt & pepper to taste
- Preheat oven to 375°F.
- Wash and peel the parsnips and slice them into very thin 3-inch strips.
- Transfer to a large bowl and add the oil, garlic, rosemary, salt, and pepper.
- Toss until evenly coated, then transfer to 2 baking sheets. You can line it with parchment paper if you wish.
- Cook for 10-15 minutes on the top rack, then stir them, rotate pans, and roast for another 10-15 minutes until cooked. Turn the oven down to 350°F if they look like they're burning.
- You can line up the strips in single layers on the baking sheet but it isn't necessary because they're so thin. I've done it both ways and they turn out the same.