Rosemary Spiced Parsnip Fries
courtesy of Bon Appetit
2 1/2 pounds parsnips, 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, freshly ground pepper
1/2 teaspoon (or more) ground cumin
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 to 15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems, and toss to coat. Sprinkle with 1/2 teaspoon cumin. Season to taste with salt, pepper, and more cumin, if desired.