Baked Parsnip Fries with Rosemary

Baked Parsnip Fries with Rosemary
Baked Parsnip Fries with Rosemary
Roasting vegetables is just one of the things a sheet pan is good for.
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Side Bake Low Cal Rosemary Parsnip Healthy Low Cholesterol Bon Appétit
  • 3 tablespoons olive oil
  • kosher salt and freshly ground pepper
  • 1 large garlic clove, minced

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

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

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