Watch out potatoes, there’s a new fry in town: crispy, highly dippable Parsnip Fries! A root vegetable with a subtly sweet flavor, parsnips are an undersung hero you may have overlooked until now.

Baked Parsnip Fries with Parsley and Parmesan on a sheet of parchment paper

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We didn’t grow up eating parsnips, and the first time I saw one at a farmers market, I thought it was some kind of rare albino carrot.

After being informed by the producer that albino carrots were, in fact, a figment of my imagination, I was advised to take some parsnips home and roast them just like Baked French Fries.

I took her advice and have been smitten since.

A bowl of Baked Parsnip Fries with Parmesan and Parsley and a side of ketchup and ranch

Many people overlook this tasty root vegetable, which is a pity because they are delightful and really do deserve a larger place on our plates.

I forever have a soft spot for under-appreciated veggies.

I can’t think of a better way to turn new folks onto parsnips than by turning them into FRIES.

Sweet Potato Fries became a smash hit and even veggie skeptics approve of Zucchini Fries.

When in vegetable doubt: fry it.

Parsnip Fries baked in the oven on a sheet of parchment paper garnished with parmesan and herbs

5 Star Review

“I made these tonight for supper and they were gorgeous. Thanks for a great idea.”

— Choclette —

Facts about Parsnips

For parsnip newbies, here are a few facts to bring you up to speed:

  • Parsnips are similar to carrots and sweet potatoes in that they are a root vegetable.
  • If you’re wondering what parsnips taste like, they have a sweet taste (like Roasted Carrots) with a distinctive earthy flavor that’s slightly nutty.
  • Nutritionally, parsnips are a low-calorie food that’s an excellent source of vitamin C, vitamin K, and folate.
  • Parsnips are a great source of fiber, with one cup providing about 25% of the recommended daily value (read more about the health benefits of parsnips here).

How to Make Parsnip Fries

Although parsnip fries are quite tasty simply seasoned with salt and pepper, I couldn’t resist tossing them with Parmesan cheese and chopped parsley.

It makes these baked parsnip fries the perfect balance of healthy with a little indulgence so you feel satisfied.


The Ingredients

  • Parsnips. When roasted, this healthy root vegetable is crispy on the outside, tender on the inside, and the perfect balance of sweet and savory.
  • Olive Oil. Allows the parsnip fries to crisp and caramelize in the oven.
  • Parmesan Cheese. The nutty flavor of the Parmesan nestles nicely against the parsnips’ sweetness.
  • Parsley. Grassy parsley adds a burst of freshness.
whole unpeeled parsnips

Market Swap

Fresh herbs are a great way to enhance a plate of parsnip fries. Try jazzing them up with one or more fresh herbs such as basil, rosemary, thyme, oregano, sage, or chives.

  • Garlic Powder. Complements the Parmesan cheese and makes the fries smell absolutely heavenly in the oven.
  • Salt and Pepper. Oven fry essentials.

TIP!

Don’t forget the dip!

As with any French fry recipe, the dip is not to be overlooked. Enjoy parsnip fries with a simple side of ketchup or one of these dip ideas:

The Directions

parsnips cut into strips seasoned with salt, pepper, and garlic in a glass bowl
  1. Toss the cut parsnips with the olive oil and seasonings. Spread them into a single layer.
seasoned parsnips cut into fries on a baking sheet
  1. Roast in a 425 degree F oven for 15 minutes, then flip the fries over and return to the oven until the parsnips are crisp and golden.
golden baked parsnip fries with parmesan on a sheet pan
  1. Sprinkle with Parmesan and return to the oven to melt. ENJOY!

Recipe Variations

What I love about parsnip fries is they are just as versatile as their sweet potato and regular potato French fry counterparts. Try one of these other flavor combinations:

  • Curry: Add a sprinkle of curry powder for an Indian-inspired variation.
  • Smoky: Kick it up a notch with a dash of cayenne and smoked paprika.
  • Mediterranean: Top with fresh oregano, lemon zest, and a side of this Feta Dip.
  • Sweet + Spicy: Try a unique combination of turmeric, chipotle chili powder, honey, and lime zest.
crispy parsnip fries with parmesan cheese and ramekins of ketchup and ranch for dipping

Storage Tips

  • To Store. Parship fries may be stored in an airtight container in the fridge for up to 3 days.
  • To Reheat. For best results, reheat parsnip fries in the oven at 425 degrees F until warm and crisp. 

What to Serve with Parsnip Fries

Recommended Tools to Make this Recipe

  • Mixing Bowl. For tossing the parsnips with olive oil and seasonings of your choice. These are durable and dishwasher-safe.
  • Chef’s Knife. This high-quality steel blade is great for cutting the parsnips into perfect fries.
  • Baking Sheet. Large enough to arrange the parsnips into a single layer.

The Best Baking Sheet

These baking sheets are made with commercial quality aluminum, a reinforced rim for added stability, and won’t rust.

Parsnip Fries with Parsley and Parmesan on a sheet of parchment paper

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Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Frequently Asked Questions

What is the Difference Between Parsnips and Turnips?

While parsnips and turnips are both root vegetables they look and taste very different. Parsnips tend to be sweeter, while turnips have a more mild flavor. In terms of appearance, parsnips are long and slender roots (shaped like carrots) and turnips look more like oversized radishes.

How to Make Parsnip Fries Crispy?

Size matters. Try to cut your parsnip fries uniformly and about 1/2-inch thick by 3-inches long. Any larger and the parsnips will be too large to properly crisp up in the oven. Make sure to also leave space around the parsnips so air can circulate in the oven.

Are Parsnips Better than Potatoes?

It depends on your definition of “better.” Both potatoes and parsnips offer their own beneficial set of vitamins and minerals. However, if you’re counting calories, parsnips have slightly fewer calories than potatoes and are higher in fiber. Conversely, if you’re watching your carbs, parsnips are higher in carbohydrates and lower in protein than potatoes.

Parsnip Fries with Parsley and Parmesan on a sheet of parchment paper

Parsnip Fries

5 from 1 vote
Cripsy parsnip fries baked in the oven offer a fresh alternative to sweet potato and traditional french fries. Delicious and healthy!

Prep: 10 mins
Cook: 25 mins
Total: 35 mins

Servings: 4 – 6 servings

Ingredients
  

  • 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

Instructions
 

  • Preheat oven to 425°F with a rack positioned in the upper third of your oven and lightly coat a large baking sheet with cooking spray. Place the cut parsnips in a large bowl and then toss with olive oil, salt, pepper, and garlic.
  • Spread the seasoned parsnips 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.

Notes

  • TO STORE: Parship fries may be stored in an airtight container in the fridge for up to 3 days.
  • TO REHEAT: For best results, reheat parsnip fries in the oven at 425 degrees F until warm and crisp. 

Nutrition

Serving: 1(of 4)Calories: 288kcalCarbohydrates: 42gProtein: 8gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 11mgPotassium: 891mgFiber: 11gSugar: 11gVitamin A: 425IUVitamin C: 44mgCalcium: 226mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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4 Comments

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  1. 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.

    1. 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!

  2. 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.5 stars

    1. I am so excited to hear that you enjoyed these! The chili oil sounds absolutely fantastic. Thanks for trying the recipe and letting me know!