This is a great way to prepare almost any root vegetable, and I have used the same preparation for sweet potatoes. I am generous with the olive oil when I bake these, so they get a nice crisp taste.
Baked Parsnip and Carrot Fries with Rosemary
2½ pounds parsnips and carrots, peeled, cut into about 3- by ½-inch strips
1 tablespoon finely chopped fresh rosemary, plus 5 sprigs
1 large garlic clove, minced
3 tablespoons olive oil
Freshly ground pepper
½ teaspoon (or more) ground cumin
Preheat oven to 450° F.
Mix parsnip and carrot pieces, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper, and toss to coat. Spread vegetables out in a single layer. Scatter rosemary sprigs over the top.
Roast for 10 minutes; turn vegetables, and then roast 10–15 minutes longer, or until they are tender and browned in spots. Crumble leaves from the rosemary sprigs over the fries; discard stems, and toss to coat. Sprinkle ½ teaspoon ground cumin over fries. Season to taste with salt, pepper, and more cumin, if desired.
Tina’s Tip: Try to keep the “fries” all about the same size, and remember that if you substitute other vegetables, cooking times may vary. For example, turnips cook faster than rutabagas, at least in my experience.
Here’s a link to the original recipe.