Garlic Parmesan Roasted Parsnip Fries

• 2 lbs parsnips, peeled and cut into fry shapes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 425°F.
2. 2 Toss parsnips with olive oil, minced garlic, thyme, paprika, salt, and pepper in a large bowl.
3. 3 Spread parsnips in a single layer on a baking sheet.
4. 4 Roast for 20-25 minutes, flipping halfway through, until golden and crispy.
5. 5 Remove from oven and sprinkle with Parmesan cheese.
6. 6 Toss to coat, then return to oven for 2 more minutes.
7. 7 Garnish with fresh parsley before serving.

Equipment

• baking sheet
• toss bowl
• oven

Variations

• Add a pinch of cayenne pepper for a spicy kick.
• Substitute Parmesan with nutritional yeast for a vegan option.

Substitutions

• If parsnips are unavailable, use sweet potatoes or regular potatoes.

Pairings

• Grilled chicken
• Roasted turkey
• Creamy macaroni and cheese

Nutrition

Tips

• For extra crispiness, soak the parsnips in cold water for 30 minutes before roasting.
• Use a mandoline slicer for evenly shaped fries.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes.

Freezing: Freeze uncooked fries on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding a few minutes to cook time.

Serving Suggestions

• Serve with a side of aioli or a tangy mustard dip.
• Pairs well with grilled meats or as a standalone snack.

FAQ