Baked Parsnip Fries with Rosemary |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Roasting vegetables is just one of the things a sheet pan is good for. 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, freshly ground pepper |
1/2 teaspoon (or more) ground cumin |
Directions:
1. 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.
2. Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 1015 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.
3. Per serving: 180 calories, 11 g fat, 20 g carbohydrates Nutritional analysis provided by Bon Appétit
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