Parsnip and Carrot Fries

Okay, “fries” might be a bit of a misnomer here. These are roasted vegetables, but it sounds so much more enticing when you call them “fries.” At any rate, I love the combination of these two vegetables. The sweet flavors together are wonderful.

  • 1 pound parsnips, peeled and trimmed
  • 1 pound carrots, peeled and trimmed
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • Preheat oven to 450 degrees F.
  • Cut parsnips and carrots into 2 inch lengths. If they are really thick toward the top, cut those pieces lengthwise as well. On a large rimmed baking sheet, spread out the vegetables in one layer. Drizzle the olive oil evenly over them, then sprinkle with salt and white pepper. Toss to coat, then set in the oven on the middle rack to roast. After 15 minutes, toss the vegetables and set back in the oven for another 15 minutes. Total roasting time will be roughly 30 to 40 minutes. They are done when tender and a bit golden along the edges. Serve hot.

Preparation time: 15 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 4

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