Smoky parsnip fries
Move over potatoes, these parsnips are the new go-to for tasty, oven-baked fries. Although they look like pale carrots, parsnips are actually creamy-white roots with a distinct flavor that's all their own. They're fabulous roasted, slightly sweet with a nice bite. Simple to prepare, these smoky fries are ready to serve in under an hour. Smoked paprika brings the distinct flavor and comes in a sweet and hot variety giving you easy options for your version. Serve these with meatloaf or alongside your favorite burger recipe. They also are a great pairing with baked Tofu dishes for a vegetarian dinner idea or whip up a batch for a filling and tasty snack. For nicer meals, cube the parsnips and proceed with the recipe for a new side dish option.
1½ pound(s), peeled (6 medium)
½ Tbsp, mild smoked, divided
½ 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