Parmesan Parsnip Fries

Let’s make Monday Fry-day.

Parsnip Fries with Parsley and Parmesan

Better yet—let’s make it Parmesan Parsnip Fry Day!

If you’ve been known to stand at the stove and devour an entire pan of roasted vegetables, this recipe is for you. If you prefer your vegetables smothered with cheese, this recipe is also for you. And if you believe the question, “would you like fries with that?” should only be posed rhetorically (because, hello, the answer is yes), this recipe is definitely for you.

Parmesan Parsnip Fries. Like sweet potato fries? You will LOVE these!

Parsnips are one of those stealth vegetables that I discovered later in life. We didn’t grow up eating them, and the first time I saw one at a farmers market, I thought it was some kind of rare albino carrot. After patiently informing me that albino carrots were, in fact, a figment of my imagination, the producer advised me to take my parsnips home and roast them just like sweet potato fries. I took her advice and have been smitten since.

Baked Parsnip Fries with Parmesan

Although similar to carrots and sweet potatoes in that they are a root vegetable, parsnips have a sweet and earthy flavor all their own. Even now, I find that they are often overlooked in favor of their orange cousins, which is a pity because they are delightful and really do deserve a larger place on our plates. Remember my devotion to vegetables that were made fun of in middle school? My feelings towards parsnips are similar.

Love sweet potato fries? Try these baked parsnip fries!

Although parsnip fries are quite tasty on their own, I couldn’t resist tossing them with a few handfuls of Parmesan cheese and chopped parsley. The nutty flavor of the Parmesan nestles nicely against the parsnips’ sweetness and the grassy parsley adds a burst of freshness.

Baked Parsnip Fries with Parmesan and Parsley

If you’ve haven’t tried parsnips, now is the perfect time, because they are in their prime. Once again, my lovely friend Becky is leading the blogger #EatSeasonal team, of which I am delighted to be a part. Every month, each participating blogger posts a recipe that highlights in-season produce. For me, this month is a particularly wonderful reminder that even dreary February offers lovely fruits and veggies to celebrate.

February Seasonal Produce

You can join the #EatSeasonal team too! If you make a recipe using seasonal ingredients, post a picture on Instragram with the hashtag #eatseasonal. We’d love to see what you are making.

Baked Parmesan Parsnip Fries

Happy Fry-day to you!

Parmesan Parsnip Fries

Yield: 4 - 6 servings
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Baked parsnip fries topped with Parmesan cheese and fresh parsley. Delicious and healthy. Like sweet potato fries? You will LOVE these!


  • 2 pounds parsnips — peeled and cut into 3 inch x 1/2-inch strips
  • 2 tablespoons extra virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh parsley


  1. Place rack in the upper third of your oven and preheat oven to 425°F. Lightly coat a large baking sheet with cooking spray. Place the cut parsnips in a large bowl toss with the olive oil, salt, pepper, and garlic. Spread in a single layer on the prepared baking sheet.
  2. Roast for 15 minutes, then flip the fries over and return to the oven for 10-15 additional minutes, until the parsnips are golden brown and tender. Sprinkle with half of the Parmesan cheese and return to the oven for 1 additional minute, until the cheese melts. Let rest 2 minutes, then toss with remaining Parmesan cheese and fresh parsley.
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Healthy Baked French Fries, Parmesan Parsnip Fries

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Like this recipe? Try Chicken Bacon Ranch Fries!

Keep celebrating the season. Don’t miss the rest of this month’s #EatSeasonal recipes:

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. I’m a longtime fan of parsnip fries. Parmesan sounds the best addition!

  2. I loooove parsnips, and agree that they’re quite underrated. Until now. Watch this recipe take the world by storm!

  3. I loveeeee Fry-day!!!  Puts a little pep in your step, huh?! Loving these parmesan parsnip fries. Since they are veggies, I can eat the whole plate right?

  4. I answered YES (very exuberantly, might I add) to all those questions so these are totally for me. You did make them just for me, right?

  5. I’ve actually never cooked parsnips before. I haven’t had any clue as to what to do with them. That will have to change soon. These parsnip fries sound delicious!

  6. Forgive the dumb question, please: when you say “rotate” do you mean to turn the pan 180 degrees, or the actual parsnips (which I would call “flip” or “turn with a spatula”)? I’d much prefer turning the pan which is easy to flipping the veggies, but they look so tasty that I think I’d even do it the hard way. Thanks for sharing what will, I’m sure, prove to be a delicious addition to dinner.

    • Nancy, that is not a dumb question AT ALL! I should have been more clear. I hate to be the bearer of bad news, but it is, in fact, the hard option: flipping the fries over. I promise it only takes a few minutes and is totally worth it though! I’ll update the directions to make that step more clear. Thanks for asking, and I hope you love the recipe!

  7. Erin, I love eating seasonally. .  only way to do it yo . . LOVE these fries!!! loved seeing all of your Hawaii photos . . so fun! and I’m off to read the Kohler recap!! :) 

  8. I’m totally down with making Mondays fry days.  In fact, I want every day to be fry day when you have these fries on deck!

  9. I’ve had to come around to parsnips because the first few times I had them, they were cooked with brown sugar etc. and just tasted too sweet to me. Then I had them in a curried soup and I loved them – for my tastebuds they need to be paired with salt and spice. And lookee here!! Mixed with pepper, garlic and Parmesan – perfect!!!

  10. Hahaha I so WISH Mondays were actually Fridays…but the idea of Fryday sounds spectacular! Great idea to use parsnips!!

  11. What an awesome idea! I love that you can get the feel of eating fries, without the grease and fat! Thanks for sharing, pinned :)

  12. LOVE eating seasonal and I love fries AND I love parsnips…so this is one more ‘must make’ from you :)

  13. I’ve never been able to really get into parsnips, but these do look really tasty!

  14. This looks so great! I am kind of a creature of habit, and frequently get stuck in vegetable ruts.  I always forget about parsnips!! I need to do this and soon.

  15. My mom used to cook with parsnips but I wasn’t a fan until I got older too. Love these parsnip fries! Such a great idea! Every Monday should definitely be a Fry-day!

  16. I love parsnips and this looks like a great way to eat them!!  I’m loving “fry-day” already!  :)

  17. Parsnips used to feature rather a lot when I was growing up, I didnt really enjoy them too much until recent years. Cant say I’ve ever had a parsnip fry, but reckon the parmo cheese would compliment the taste beautifully. Hope you are having a good week so far. :)

  18. I’ll definitely give these a try. I love roasted veggies, and I’d love to see if my toddlers will eat these, too. Roasted sweet potatoes get boring after a while. 

  19. YUUUUM! I absolutely love parsnips!
    We had Parmesan roasted parsnips as one of the dishes over Christmas, and I swear I it was the best dish there! So simple but packs so much flavour, love it love it love it!

    {Teffy’s Perks} X

  20. LOVE this idea!  I want to cook more with parsnips!  I found a recipe for parsnip cake instead of carrot cake that has mean intrigued!  Thanks for the inspiration.  No more normal fries ;)

  21. I’m feeling very inspired here, Erin. I’ve never roasted parsnips before! Like you, didn’t grow up with them. I’m heading out to the store after work to pick some up!

  22. I’ve been all about the grapefruits and oranges this winter but I do NEED some more vegetables. What a great way (cheeseeee!) to eat more!! Love these fries. And uhmm, yes on Fry-day!

  23. Parsnips are part of a classic English roast and as they are so sweet, I always loved them as a child. I’ve never tried them this way before though and it sounds like I really ought to.

  24. Man, I totally don’t give parsnips enough respect… you are so right.  Those little guys are so freaking good, especially roasted up like this!  Love the addition of some parm cheese.  This is a great healthy side dish idea!

  25. I made these tonight for supper with a mushroom omelette and broccoli. I roasted them in a little chilli oil and they were gorgeous. Thanks for a great idea.

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