Baked Rosemary Parsnip Fries

4-5 servings
35 min

Crispy, baked rosemary Parmesan parsnip fries are served with a roasted garlic-lemon aioli dipping sauce for an easy healthy snack!


Before you turn your nose up at the sound of parsnip fries may I remind you they’re tossed in olive oil, salt, pepper, rosemary and parmesan cheese and baked until golden and crispy.


They’re not the traditional potato you’d use for those perfectly golden french fries we all love so much, but hey, don’t knock 'em till you try 'em cause these parsnip fries are a flavorful and fiber-rich (woot, woot!).


And because every good fry needs a side kick, these baked rosemary parmesan parsnip fries are paired with an unbelievably roasted garlic lemon aioli dipping sauce making it really hard not to eat more than one

Baked Rosemary Parsnip Fries

Recipe details

  • 4-5  servings
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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Ingredients

Roasted Garlic Lemon Aioli

  • 1 head garlic
  • olive oil, for drizzling
  • 1/2 cup mayonnaise
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1 teaspoon maple syrup
  • salt, to taste
  • pepper, to taste

Parnsnip Fries

  • 1 lb parsnips, peeled (about 6-8)
  • 3 tablespoons olive oil
  • 1 tablespoon fresh rosemary, finely chopped
  • 1/4 cup parmesan cheese, grated
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper

Instructions


Preheat oven to 375 degrees. Place head of garlic in a piece of aluminum foil and drizzle with about 1-2 tsp of olive oil. Bake 25-30 minutes until garlic is softened and caramelized. Remove and set aside to cool.
Increase oven to 415 degrees. Place a cooling rack on top of each of your baking sheets and set aside (you can line the baking sheets with aluminum foil for easier clean up!).
Cut ends off of parsnips, then cut into half horizontally. Cut each half lengthwise, and cut into ¼”-1/2” thick fries. Place in large mixing bowl.
Add 3 tbsp of olive oil, rosemary, cheese, salt and pepper. Toss and evenly coat all the fries.
Place fries on cooling racks, spreading evenly so you don’t overlap. Bake for 20-25 minutes, checking halfway, until fries are crispy and golden. Remove and set aside.
While the fries are baking, peel your garlic cloves and place in a food processor (the garlic should easily peel; you should be able to squeeze it right out, it will be like a thick paste.)
Add the remaining aioli ingredients and process until well combined. You can also do this in a small mixing bowl, just be sure everything is well combined.
Serve fries warm, with side of aioli.

Tips

  • *Leftover aioli can be stored in an airtight jar/container and kept in the refrigerator up to 1 week.
  • *Fries can also be baked in the air fryer.

Wine a Little Cook a Lot
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