Parmesan Parsnip Fries
Let’s make Monday Fry-day.
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.
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.
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.
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.
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.
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.
Happy Fry-day to you!
Parmesan Parsnip Fries
- 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
- 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.
- 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.
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:
- Roasted Cauliflower with Lemon Vinaigrette by Bless this Mess
- Quinoa Salad with Grapefruit and Golden Beets by Cafe Johnsonia
- Brussels Sprout Thai Pizza by Climbing Grier Mountain
- Meyer Lemon and Zahatar Seasoning Salt by Project Domestication
- Broccoli and Shiitake Mushrooms With or Without Soba Noodles by Foodie Crush
- Acorn Squash Bread with Seeds and Nuts by Vintage Mixer
This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.