Name: Baked Parsnip Fries With Rosemary
Ingredients: 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

Baked Parsnip Fries with RosemaryRomulo Yanes

Roasting vegetables is just one of the things a sheet pan is good for.

Ingredients

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

Preparation

Step 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.
Step 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.