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Roasted Rosemary Parsnip Fries
2½ pounds parsnips or carrots, peeled, cut into about 3x½” strips
1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
1 large garlic clove, minced
3 tablespoons olive oil
Kosher salt, freshly ground pepper
½ teaspoon (or more) ground cumin
1. Preheat oven to 450°F.
2. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
3. Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10–15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle ½ teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired.