It took my husband eighteen years to tell me that he doesn't really like parsnips. Seriously? What's not to like?!? Well, three years after that admission, he still has to eat them when they come in our CSA box; I try not to buy extra parsnips though. I'm nice that way. Sometimes.
I decided to try them as oven-baked "fries." And, he liked them. Well, I think his exact words were, "These aren't terrible." I'll take it!
- 1-1⁄2 lbs parsnips, peeled and cut into 'fry'-sized pieces
- 3 T olive oil
- 1⁄2 t freshly ground black pepper
- 1⁄2 t sea salt
- 2 pinches cayenne pepper
- Also needed: baking sheet, parchment paper or silicone mat
Preheat oven to 450 degrees F.
Place parsnip fries in a large mixing bowl. Sprinkle with spices. Drizzle with olive. Use tongs to toss and coat parsnips evenly with oil and spices.
Turn parsnips out onto parchment paper or silicone mat-lined baking sheet in single layer.
Place sheet in the middle of the oven and roast for 15 minutes. Use tongs to turn the parsnips and return the sheet to the oven. Roast for an additional 15 minutes.
Parsnips should be soft in the middle and browned and crispy outside. Let cool slightly, adjust seasoning if needed. Serve hot.