Baked parsnip fries are parsnips cut into strips, tossed with a garlic oil then baked in a hot oven until they’re crispy on the outside and soft on the inside.
Roasting vegetables is one of the best ways to bring out their flavor. It’s rare that I’ll make them another way. It’s so simple yet there are so many great vegetables and flavor combinations! Some of my favorites are oven-roasted asparagus, smashed brussels sprouts, baked potato wedges and parmesan roasted cauliflower.
These baked parsnip fries are also at the top of that list. Parsnips are an underutilized vegetable, which is too bad because they’re delicious!
Roasting parsnips is an easy way to enjoy them, and a great alternative to french fries.
What are parsnips?
Parsnips are a root vegetable that look similar to carrots. They’re cream-colored and can be added to stews, mashed into a puree, or roasted and turned into Baked Parsnip Fries. They’re a versatile vegetable that often gets overlooked.
What do parsnips taste like?
Parsnips taste sweet, earthy and even slightly bitter. The texture is similar to potatoes, making them a great choice for parsnip fries!
Are parsnips healthy?
Parsnips are packed with Vitamin C and fiber, which makes them a great choice. They’re also low in calories. They’re not low-carb, however, which makes them a vegetable you’ll want to stay away from if you’re eating a low-carb or Keto diet.
Dipping sauces for Baked Parsnip Fries
You can dip parsnip fries into just about anything. Homemade ketchup is delicious, and I have a friend who insists that straight mayo is the way to go. Here are a few of my favorites:
- Balsamic mayo: Mix a balsamic glaze into a small amount of mayo
- Chipotle Sauce
- Tzatziki Sauce
- Sriracha Mayo, either store-bought or mix some sriracha with a little homemade mayonnaise
- Ranch dressing
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, crushed
- 3 lb parsnips, peeled and cut into strips about 1/2 in wide
- coarse salt & freshly ground black pepper
- Preheat the oven to 450°F.
- Heat the oil and garlic in a small saucepan until it's at a strong simmer. Keep it at a simmer for about 5 minutes, stirring occasionally, then turn off the heat. Allow it to sit for 15 minutes, then discard the garlic.
- Toss the garlic oil with the parsnips. Place on a sheet pan lined with parchment paper, then season with salt and pepper.
- Roast the parsnips for 15 minutes, then flip and cook for another 10 minutes or until they're nicely browned on the outside and soft on the inside.
- Season with more salt and pepper, if desired. Enjoy as-is or with your favorite dipping sauce.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 72mgCarbohydrates: 39gNet Carbohydrates: 31gFiber: 8gSugar: 11gProtein: 3g