Roasted Parsnips with Rosemary and Carrot and Parsnip Fries

Roasted Parsnips with Rosemary

INGREDIENTS

• 1 1/2 pounds parsnips, peeled and cut into 1/2-by-2-inch pieces
• 2 tablespoons olive oil
• 2 teaspoons chopped fresh rosemary
• Salt and pepper

DIRECTIONS

Preheat oven to 450 degrees. On a rimmed baking sheet, toss parsnips with oil and rosemary, then season with salt and pepper. Roast until tender and golden, about 20 minutes, stirring halfway through.

 

Carrot and Parsnip Fries

INGREDIENTS

• 5 medium carrots
• 3 medium parsnips
• 2 tablespoons olive oil
• 1/2 teaspoon coarse salt
• 1/4 teaspoon red pepper flakes

DIRECTIONS

 

Preheat oven to 400 degrees with rack in center of the oven. Peel carrots and parsnips and halve crosswise. Slice lengthwise into 1/4-inch-thick planks. Slice lengthwise again to make 1/4-inch-thick fries. Place on a rimmed baking sheet and toss with oil, salt, and red pepper flakes. Spread into a single layer and roast, turning veggies once, until crisp and golden brown in places, about 20 minutes.

 

[print-me target=”.post-content”]