Baked Parsnip Fries with Rosemary
2 1/2 pounds parsnips or carrots, peeled, cut into about 3x1/2-inch strips
1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
1 large garlic clove, minced
3 tablespoons olive oil
Kosher salt, freshly ground pepper
1/2 teaspoon (or more) ground cumin
Preheat oven to 450°. Mix parsnips, chopped rosemary, garlic, and oil on a
large rimmed baking sheet. Season with salt and pepper and toss to coat.
Spread out in a single layer. Scatter rosemary sprigs over.
Roast for 10 minutes; turn parsnips and roast until parsnips are tender and
browned in spots, 10-15 minutes longer. Crumble leaves from rosemary sprigs
over; discard stems and toss to coat. Sprinkle 1/2 tsp. cumin over. Season
to taste with salt, pepper, and more cumin, if desired.
Comments: Hard to get the parsnips crispy. Maybe soak first and pat dry.
From: Bon Appetit