Photo of Smoky parsnip fries by WW

Smoky parsnip fries

2 - 5
PersonalPoints™ per serving
Total Time
50 min
10 min
40 min
They might look like pale carrots but parnsips are actually creamy-white roots with a distinct flavour that's all their own. They're fabulous roasted, slightly sweet with a nice bite.


Uncooked parsnip(s)

680 gm, peeled (6 medium)

Olive oil

1½ tbsp(s)

Smoked paprika

1½ tbsp(s), mild smoked, divided

Table salt

½ tsp(s), divided


  1. Preheat oven to 220°C (425°F). Line a large rimmed baking sheet with a silicone baking mat or parchment paper
  2. Cut each parsnip in half crosswise, then slice thinner ends in half lengthwise. Slice larger ends in half lengthwise, then cut these pieces into 3 or 4 sticks to match those from thinner ends (you should have 48 fries).
  3. In a large bowl, toss fries with oil, 5 ml (1 tsp) paprika and 1 ml (1/4 tsp) salt until evenly coated; spread on prepared pan making sure fries do not touch or overlap.
  4. Bake for 20 minutes; remove from oven and flip fries. Continue baking until tender and browned, about 20 minutes. Transfer pan to a wire rack and sprinkle with remaining 2 ml (1/2 tsp) paprika and 1 ml (1/4 tsp) salt. Toss well and serve.
  5. Serving size: 8 fries


For a spicier version, search out hot, smoked paprika. Make a mixture of 2 ml (1/2 teaspoon) hot and 5 ml (1 teaspoon) mild smoked paprika, then proceed with the recipe.