- 2 1⁄2 lb
- parsnips (peeled, cut into 3-inch by 1/2-inch strips)
- 1 t
- rosemary (fresh, finely chopped, plus 5 sprigs rosemary )
- 1 clv
- garlic (large, minced)
- 3 T
- olive oil
- black pepper
- 1⁄2 t
- cumin (ground)
A more sophisticated, but still just as yummy, french fry.
Preheat oven to 450˚F.
Place the parsnips, chopped rosemary, and garlic on a large rimmed baking sheet. Toss with the olive oil to coat. Spread the parsnips out in a single layer. Season with salt and pepper and scatter with rosemary sprigs.
Roast for 10 minutes, then flip the parsnips over. Roast 10-15 more minutes, until the parsnips are tender and lightly browned. Crumble the rosemary leavers from the sprigs over the parsnip fries and discard the stems. Sprinkle with cumin and toss to coat. Season to taste with more salt and pepper if needed.