Friday, July 6, 2012

Baked Parsnip Fries with Rosemary

Found in Bon Appetit, March 2012 issue

Active time: 15 minutes/ Total 40 minutes
6 servings.  

2 1/2 lb. parsnips or carrots, peeled, cut into about 3 x 1/2 inch strips
1 tbsp. finely chopped fresh rosemary, plus 5 sprigs rosemary
1 large garlic clove, minced
3 tbsp. olive oil
Kosher salt, freshly ground pepper
1/2 tsp. (or more) ground cumin

Preheat oven to 450 degrees.  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 tsp. cumin over.  Season to taste with salt, pepper and more cumin if desired.

Enjoy! xoxo Julie

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