Name: Roasted Rosemary Parsnip Fries
Ingredients: 2½ pounds parsnips or carrots, peeled, cut into about 3x½” strips; 1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary; 1 large garlic clove, minced; 3 tablespoons olive oil; Kosher salt, freshly ground pepper; ½ teaspoon (or more) ground cumin

Ingredients

Scale

21/2 pounds parsnips or carrots, peeled, cut into about 3x1/2” strips
1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
1 large garlic clove, minced
3 tablespoons olive oil
Kosher salt, freshly ground pepper
1/2 teaspoon (or more) ground cumin

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Instructions

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 ½ teaspoon cumin over.
Season to taste with salt, pepper, and more cumin, if desired.