Herby, Quickety, and Never Persnickety Parsnip Oven Fries

April Howard

This recipe was submitted as part of our We ♥ Local Parsnips Recipe Contest by April Howard.  April says, "This recipe really highlights the unique sweet and creamy flavor of parsnips with minimal processing. The preparation is quick and the baking takes place easily while other food items are being prepared. A winter kitchen staple!"

Prep Time

10 minutes

Cook Time

20 minutes


3 Servings


2 1⁄2 pounds parsnip (or carrots, or a mix of both for color, peeled, cut into 3 1/2-inch strips)
1 tablespoon rosemary, fresh (finely chopped, plus 5 sprigs)
1 clove garlic (minced)
3 tablespoons olive oil
1 teaspoon salt ((flaky sea salt is a nice touch!))
  black pepper, ground (to taste)
1⁄2 teaspoon cumin, ground (or more to taste)


Preheat oven to 450 degrees F.  Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet.  Season with salt and pepper to taste and toss to coat. Spread out in a single layer.  Scatter rosemary sprigs on top.

Roast for 10 minutes, turn parsnips and roast until parsnips are tender and browned in spots, about 10-15 minutes longer.  Crumble leaves from rosemary sprigs over parsnips and toss to coat. Sprinkle 1/2 tsp cumin over the top, season to taste with salt, pepper, and more cumin, if desired.

Serve with ketchup, aioli, or plain.


The garlic may get a little brown, but if you take the parsnips out promptly, the garlic should just be toasted and not burnt.  If you are concerned about buring the garlic, add the garlic after turning the parsnips for the first time.

If rosemary isn't your favorite herb, try a different one!  With less woody herbs, wait to add them until the fries have just a few more minutes in the oven.