Description
Parsnip fries are a great alternative to French fries: roasted at high temps, the edges caramelize, and they’re a perfect sweetness for kids to love! I’ll apologize in advance for the lack of measurements on the recipe. You don’t need to measure!
Ingredients
Scale
- About 8 medium parsnips (parsnip size varies soooo much! I go for big ones because less peeling!)
- A few glugs of olive oil (use the code STEWARDSHIP for 10% off at that site!) or avocado oil
- Salt (Use the code kitchenstewardship for 15% off of your first purchase)
- Black Pepper
- Dried dill weed
Instructions
- Preheat oven to 450F.
- Wash and peel the parsnips.
- Cut into preferred shape: sticks like a French fry, wheels, or crinkle cut. We prefer the latter, but it’s time-consuming. Your primary goal must be even sizes.
- In a large mixing bowl, toss with enough oil to coat.
- Spread in a single layer on two baking sheets.
- Sprinkle salt, pepper, and dill to taste. (Alternative: turmeric and paprika is very pretty!)
- Put in the oven for 15 minutes.
- When the timer goes off, flip the parsnip fries around a bit on the tray, then switch the top and bottom trays. Roast for another 15 minutes.
- Here’s where things get a little tricky: you’ll have to check to see if they’re done. When the edges of the parsnips are getting browned, you’re winning. The outer parsnips will brown first, so it’s important to rotate those to the center of the tray and keep roasting in increments of 5-10 minutes until as many of the parsnip fries as possible have brown edges without burning too many to a crisp. (Hint: Look at my pictures to see what “done” is like.)
Notes
Serve hot with mustard and ketchup or your kids’ favorite dipping sauce. I’m sure they’d be delicious with homemade ranch!
Keywords: French fry alternative, healthy vegetables, kid-friendly veggies