Baked Parsnip Fries with Rosemary

This Saturday, December 12 is the final market of the 2015 market season.  Make your list, check it twice and shop at the Downtown Marquette Farmers Market.
This recipe is very easy and delicious. Parsnips are one of the late fall veggie that are worth the wait. Perfect for Christmas dinner, party appetizer or game watching snack.



  • 2 1/2 pounds parsnips or carrots, peeled, cut into about 3 x 1/2″ 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


    1. Preheat oven to 450°F. 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.
    2. 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 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired.


Per serving: 180 calories, 11 g fat, 20 g carbohydrates
Nutritional analysis provided by Bon Appétit