Do fries always have to be made out of potatoes? No way! In addition to parsnips, try making fries out of any of your other favorite root veggies, such as carrots, rutabagas, turnips or sweet potatoes!
Preheat oven to 425Â° F. Line a baking sheet with parchment paper.
Peel parsnips and cut into matchsticks about 1/4-inch thick. Do not use the cores, if woody.
In a large bowl or resealable plastic bag, toss the parsnips with oil, oregano, cumin, garlic powder, salt and pepper. Arrange them on the prepared baking sheet in a single layer.
Roast for 10 minutes, stir, then continue roasting until parsnips are tender and browned in spots, 10 to 15 minutes longer. Let cool 5 minutes before serving. Serve with your favorite dipping sauce!
Older kids can help peel and cut fries, while younger ones will love gently tossing the fries in the seasoning. Add more or less herbs and spices, depending on your taste!
EACH SERVING: 230 cal, 8g fat (1g sat),0mg chol, 180mg sodium, 41g carb, 9g fiber, 3g protein
Recipe by, PCC Chef
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