It will not come as a surprise to many of you that I roasted parsnips. I mean, if you have read any of my recipes you know that I pretty much roast all my veggies. One way I do it is I cut them into strips and call them “fries”. I know, they are not fries as they are not fried, but they are so good and they kinda look like fries, I want to call them that. Sometimes a recipe is something you can use as an idea to make a dish of your own or it is just a guide because you have to figure things out a little bit with your particular oven or even with the specific produce you purchased. Not sure if you have ever thought of making parsnips “fries”, but let me tell you, they are sooooo good roasted. They are odd because they are slightly sweet yet they have a little (teeny-tiny) kick to them.
I have received them in the organic produce box where they were pretty small. And then also when they were larger. The key is to try to cut them to be the same size so they cook evenly. So as with all things they are different sizes so you will probably need to adjust the baking time to suit your desired crispness.
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Roasted Parsnips “Fries”
3 parsnips
olive oil
Season salt
Cut the parsnips into “French fried sized” strips. Spread the “fries” out on a parchment-paper lined baking sheet. Sprinkle with olive oil and seasoned salt. Then turn the oven onto 450° F. Put the pan in the oven and bake for 12 minutes. Take the pan out of the oven, mix up the “fries” and sprinkle with more olive oil and season salt. Then put back in the oven for another 15 minutes.
Here is where you will need to decide if they are done or toss them on the pan and put them back in. Some of them may be done and some may not. Sometimes I remove the done ones (of whatever I am cooking) and put the rest back in the oven. You decide.
When they are done, just serve them with whatever dipping sauce you would like. We don’t dip them. We like them as they are.
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Do you like parsnips? How do you cook them?
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