Roasted Parsnip Fries
These Roasted Parsnip Fries are a simple, healthy alternative to traditional fries. Lightly seasoned with garlic, salt, and pepper, then baked to crispy perfection, they make a quick, fiber-rich, and nutrient-packed snack or side dish that everyone will enjoy.
Equipment
- 1 Baking sheet
- Parchment Paper
Ingredients
- 6 –8 medium parsnips
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
Instructions
- Preheat the Oven: Begin by preheating your oven to 425°F (218°C). A properly preheated oven ensures the parsnip fries roast evenly, developing a golden, crisp exterior while staying tender inside. While the oven heats, line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Parsnips: Wash the parsnips thoroughly under cold running water to remove dirt or grit. Trim off both ends using a sharp knife, removing any tough tips. Peeling the parsnips is optional but recommended for a smoother texture. Leaving the skins on adds extra fiber and nutrients if you prefer a rustic touch.
- Slice the Parsnips Evenly: Cut the parsnips into uniform fries, about ½ inch wide and roughly 4 inches long. Uniform sizing ensures all pieces cook evenly, preventing some from burning while others remain undercooked. Consistency is key to achieving perfectly crisp fries with tender interiors.
- Season the Fries: Place the sliced parsnips in a large mixing bowl. Drizzle evenly with 2 tablespoons of olive oil, ensuring each piece is lightly coated. Sprinkle ¼ teaspoon salt, ¼ teaspoon garlic powder, and 1/8 teaspoon black pepper over the parsnips. Toss gently with your hands or a spatula until every fry is evenly seasoned and glistening with oil.
- Arrange on Baking Sheet: Spread the seasoned parsnips in a single layer on the prepared parchment-lined baking sheet. Avoid overcrowding, as proper air circulation is crucial for crisp edges. Overlapping fries will steam instead of roast, resulting in softer textures rather than golden crunch.
- Roast the Parsnips: Place the baking sheet in the preheated oven on the middle rack. Roast for 20–22 minutes, turning the fries halfway through cooking using a spatula. Watch closely during the last 5 minutes to prevent burning. The goal is a golden-brown color with crisp edges and tender, flavorful interiors.
- Final Seasoning Touch: Once roasted, remove the parsnips from the oven and transfer to a serving plate. Taste and sprinkle a pinch of extra salt and pepper if needed. This final seasoning enhances the natural sweetness of the parsnips while balancing the savory flavors of the garlic and olive oil.
- Serve Immediately: Roasted Parsnip Fries are best enjoyed hot, straight from the oven. Serve as a side dish to main courses, a healthy snack, or a meal-prep option. Their crispy exterior and tender interior make them a versatile and satisfying addition to any meal.
- Air Fryer Method: For a quicker option, preheat an air fryer to 350°F (176°C). Lightly spray the basket with oil, then place the parsnips in a single layer, working in batches if necessary. Cook for 15–17 minutes, shaking halfway to ensure even crisping. Serve immediately once golden and crunchy.
Notes
- For consistent cooking, slice parsnips into similar sizes so they roast evenly.
- Leaving the skins on adds extra fiber, nutrients, and a rustic texture.
- Tossing the fries in olive oil thoroughly ensures each piece crisps up perfectly.
- Keep an eye on the last few minutes of roasting to prevent burning, as thinner pieces cook faster.
- Adjust seasoning at the end—parsnips’ natural sweetness can be enhanced with a touch of extra salt or spices.
