Parsnip Fries

I keep finding out that things I like to eat and drink are actually good for me: things like coffee, chocolate, or a glass of red wine. So now I keep waiting and waiting to hear the same good reports about french fries–like, “studies show that french fries are in fact a superfood!”–but the news seems not to be forthcoming. So in the meantime, I maintain a fairly high level of faux french-fry happiness by making baked sweet potato “fries” and these roasted parsnip “fries.” Even though they lack that certain naughty deep-fried je ne sais quoi, they are nonetheless super excellent tasting. And with parsnips’ folate, vitamin C and high-fiber, they actually are really good for us!

2 pounds medium parsnips
1 1/2 tablespoons olive oil
Coarse salt and ground pepper

1. Preheat oven 450F

2. Trim tops and bottoms and peel. Slice in half crosswise so you have a thick piece and a thinner piece, then halve or quarter those until you have roughly the same size “sticks.”

3. On two large baking sheets, spread out the parsnips in a single layer and toss with the olive oil, then season with coarse salt and ground pepper.

4. Roast until softened and golden, 25 to 30 minutes, giving the fries a stir about halfway through cooking.

By Melissa Breyer, Senior Editor, Healthy & Green Living


Michele Wilkinson

Thank you

Heidi Aubrey
Heidi Aubrey5 years ago

I have some parsnips in my veggie cooler in the fridge and was at a complete loss as to how to prepare them. I will give this a try.

Winn Adams
Winn A5 years ago

Thanks for the info.

Kamryn M.
Kay M5 years ago

hmmm, think i might like the sweet potato version better, but appreciate all the ideas.

Mary Beth M.
MaryBeth M5 years ago

Will have to see if my kids will eat these?

Donna Hamilton
Donna Hamilton5 years ago


Dale Overall

Finely is, after all...five thirty in the morning and I haven't bothered to go to sleep yet and did not proof read. Apologies.

Dale Overall

Sorry venerable parsnip, I truly was not mocking you in the comment below. I really do love you and as proof included you finely chopping into my spaghetti sauce lovingly cooked tonight, along with red wine, meatballs and other veggies. Ode to the Parsnip, you are Oh So Tasty!

Dale Overall

The resplendent parsnip! Love them, yes Janice P, there are those of us who revere the Parsnip. However, I have to love this photo, it reminds me of a lighter version of The Doomsday Machine on the old Star Trek. Calling Commodore Decker, Captain Kirk to the rescue! (Cue ominous music...) Space, the Final Parsnip Frontier. These are the voyages of the star ship Root Veggies!

Liana Bailey
Liana Bailey5 years ago

thats original, and a good idea