Parsnip Fries

Parsnip Fries

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  • Each serving
  • 230 cal
  • 8g fat (1g sat)
  • 0mg chol
  • 180mg sodium
  • 41g carb
  • 9g fiber
  • 3g protein


  • 2 pounds small parsnips
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Salt and pepper, to taste
  • Ketchup, ranch dressing or BBQ sauce, for serving (optional)


Preheat oven to 425° F. Line a baking sheet with parchment paper.

Peel parsnips and cut into matchsticks about 1/4-inch-thick. Do not use the cores, if woody.

In a large bowl or resealable plastic bag, toss parsnips with oil, oregano, cumin, garlic powder, salt and pepper. Arrange on the prepared baking sheet in a single layer.

Roast for 10 minutes, stir, then continue roasting until parsnips are tender and browned in spots, 10 to 15 minutes longer. Let cool 5 minutes before serving. Serve with your favorite dipping sauce!

Special notes:

Older kids can help peel and cut fries, while younger ones will love gently tossing the fries in the seasoning. Add more or less herbs and spices, depending on your taste!

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