Baked Parsnip Fries With Rosemary Recipes

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BAKED PARSNIP FRIES WITH ROSEMARY



Baked Parsnip Fries with Rosemary image

This recipe for roasted parsnips with rosemary is a healthy alternative to French fries.

Provided by Rozanne Gold

Categories     Side     Bake     Low Cal     Rosemary     Parsnip     Healthy     Low Cholesterol     Bon Appétit

Number Of Ingredients 6

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 and freshly ground pepper
1/2 teaspoon (or more) ground cumin

Steps:

  • 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.
  • 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.

ROASTED PARSNIPS WITH ROSEMARY



Roasted Parsnips with Rosemary image

Rosemary enhances the flavor of these little oven-baked parsnip fries.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 4

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

Steps:

  • 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.

Nutrition Facts : Calories 168 g, Fat 7 g, Fiber 7 g, Protein 2 g, SaturatedFat 1 g

ROSEMARY OVEN FRIES



Rosemary Oven Fries image

My dad's recipe. They make a great side dish that can be served with just about anything - my family loves them with bbqed steak and grilled veggie skewers, or fried perch and mushy peas. I love them because they're vegan and take no time to make!

Provided by KDub275

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

4 potatoes (I like russet or Yukon gold)
2 tablespoons oil
1 tablespoon dried rosemary
salt and pepper, to taste

Steps:

  • Preheat oven to 425.
  • Scrub the potatoes. Peel, if you prefer skinless fries.
  • Slice potatoes lengthwise into strips. Place in large mixing bowl.
  • Pour oil over potatoes. Sprinkle rosemary, salt, and pepper over potatoes and toss to coat.
  • Line a baking sheet with tin foil and coat with non-stick cooking spray.
  • Arrange potatoes in single layer on sheet and bake for 10-12 minutes. Turn potatoes, and continue baking for another 10-12 minutes.

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