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

www.goodiegoodiegluten-free.blogspot.com/

Comments

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