Smoky Parsnip Fries
- Total Time
They might look like pale carrots but parnsips are actually creamy-white roots with a distinct flavor that's all their own. They're fabulous roasted, slightly sweet with a nice bite.
uncooked parsnip(s)1 ½ pound(s), peeled (6 medium)
olive oil1 ½ Tbsp
paprika½ Tbsp, mild smoked, divided
table salt½ tsp, divided
- Preheat oven to 425ºF. Line a large rimmed baking sheet with a silicone baking mat or parchment paper.
- 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).
- In a large bowl, toss fries with oil, 1 tsp paprika and 1/4 tsp salt until evenly coated; spread on prepared pan making sure fries do not touch or overlap.
- 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 1/2 tsp paprika and 1/4 tsp salt. Toss well and serve.
- Serving size: 8 fries