A lighter version of the classic favorite, perfect for fall.
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If you haven’t tried parsnip fries yet, I gotta tell you…YOU MUST. They are a lot like carrots — naturally sweet when roasted — but they have more of a warm-spiced flavor that is to die for.
I feel like I always forget about parsnips and then re-discover them when I’m trying to get out of a veggie rut, and I’m always so happy about it. Plus, that spiced flavor heading into fall…they are the perfect veggie to try out to switch up your game!
For all intents and purposes, you can prepare them and use them the same as you would carrots. Just don’t expect the same carrot taste!
Since it is the end of summer and the beginning of fall, I used these to make some garlic fries because WE MISS SPORTS here in this house. But, these would also go great with a burger or grilled salmon, or cut them into rounds and serve with roasted lamb or beef.
One thing to note – if you don’t want to cook these in the oven, I bet they’d be awesome cooked in an air fryer. I haven’t tried it, so can’t recommend any settings/times, so let me know if you do!
Have you made these? Let me know what you think or any questions you have in the comments below!
RECIPE (Serves 4)
- 4-5 large parsnips
- 1 tbsp. avocado oil
- 2 tbsp. olive oil
- 1tsp. + 1 tsp. salt
- 1 tsp. + 1 tsp. pepper
- Juice of 1 small lemon (about 1 tbsp.)
- 1 tbsp. parsley, finely chopped
- 4-5 cloves garlic, minced
Pre-heat your oven to 400 degrees. Peel your parsnips, and cut into fries. Coat with avocado oil, and season with half of your salt and pepper. Toss to coat. Bake for about 25 minuttes.
While the fries are baking, mix the olive oil, lemon juice, garlic, and remaining salt and pepper in a small bowl.
When the fries are done, pour the lemon garlic mixture over the fries. Toss to coat evenly. Sprinkle the chopped parsley on top of the fries, and serve!