Crispy, baked rosemary Parmesan parsnip fries are served with a roasted garlic-lemon aioli dipping sauce for an easy healthy snack!
Before you turn your nose up at the sound of parsnip fries may I remind you they’re tossed in olive oil, salt, pepper, rosemary and parmesan cheese and baked until golden and crispy.
They’re not the traditional potato you’d use for those perfectly golden french fries we all love so much, but hey, don’t knock em till you try em cause these parsnip fries are a flavorful and fiber-rich (woot, woot!).
And because every good fry needs a side kick, these baked rosemary parmesan parsnip fries are paired with an unbelievably roasted garlic lemon aioli dipping sauce making it really hard not to eat more than one ;).
What is a parsnip?
Parsnips are a winter root vegetable, part of the carrot, coriander and celery family.
They have the same shape as a carrot, but they’re a white-ish, pale color.
What do parsnips taste like?
Unlike turnips, parsnips have a sweet, mild flavor with a slight earthy-nuttiness. To me, they have a slight hint of parsley.
Because they’re a root vegetable, they contain starch (like potatoes), making them ideal for roasting because their sugars caramelize in the oven, making them perfectly crispy for fry-making.
Are parsnips good for you?
While parsnips may not be ideal for anyone on the Keto diet (they contain starch and sugar which means carbs), they are high in fiber and potassium, and have plenty of good vitamins and minerals. They’re also great for your digestive system!
Compared to potatoes, they have fewer calories and they’re higher in fiber!
Ingredients in roasted-garlic aioli dipping sauce:
- whole garlic cloves
- maple syrup
- lemon zest & juice
- garlic powder
- salt & pepper
How to make baked rosemary parsnip fries:
- Line two baking sheet with a cooling rack. Set aside.
- Peel parsnips and cut both ends off. Cut in half horizontally, then cut each half vertically in thirds (or fourths depending on the size). You want them to be about 1/2″ thick.
- Toss parsnips in a bowl with olive oil, salt, pepper, rosemary and Parmesan cheese.
- Lay in a single layer on the prepare baking sheet and bake for 20-25 minutes or until slightly golden and crispy.
These fries can also be made in your air fryer, just adjust the time to around 10-15 minutes or until slightly browned.
The roasted garlic-lemon aioli can be made ahead a stored in an airtight container in the refrigerator for up to 1 week.
Aside from being a great dipping sauce for these parsnip fries, it’s also good on my baked turkey burgers or lunch sandwiches.
Baked Rosemary Parmesan Parsnip Fries
Roasted Garlic Lemon Aioli
- 1 Head Garlic
- Olive Oil
- ½ cup Mayonnaise
- 1 tsp Lemon Zest
- 1 tbsp Lemon Juice
- ½ tsp Garlic Powder
- 1 tsp Maple Syrup
- 1 lb Parsnips peeled (about 6-8)
- 3 tbsp Olive oil
- 1 tbsp Fresh Rosemary finely chopped
- ¼ cup Parmesan Cheese grated
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- Preheat oven to 375 degrees. Place head of garlic in a piece of aluminum foil and drizzle with about 1-2 tsp of olive oil. Bake 25-30 minutes until garlic is softened and caramelized. Remove and set aside to cool.
- Increase oven to 415 degrees. Place a cooling rack on top of each of your baking sheets and set aside (you can line the baking sheets with aluminum foil for easier clean up!).
- Cut ends off of parsnips, then cut into half horizontally. Cut each half lengthwise, and cut into ¼”-1/2” thick fries. Place in large mixing bowl.
- Add 3 tbsp of olive oil, rosemary, cheese, salt and pepper. Toss and evenly coat all the fries.
- Place fries on cooling racks, spreading evenly so you don’t overlap. Bake for 20-25 minutes, checking halfway, until fries are crispy and golden. Remove and set aside.
- While the fries are baking, peel your garlic cloves and place in a food processor (the garlic should easily peel; you should be able to squeeze it right out, it will be like a thick paste.)
- Add the remaining aioli ingredients and process until well combined. You can also do this in a small mixing bowl, just be sure everything is well combined.
- Serve fries warm, with side of aioli.