Baked Rosemary Parmesan Parsnip Fries
These crispy baked rosemary parmesan parsnip fries are served with a side of roasted garlic-lemon aioli dipping sauce. They’re baked in the oven until perfectly golden brown for an easy and healthy fry recipe!
I think I had most of you at “crispy-baked rosemary Parmesan” and then I probably lost you at “parsnip fries”.
They’re not the traditional potato you’d use for perfectly golden and crispy fries, but hey, these parsnip fries are flavorful, crispy, and a healthier gourmet fry choice.
And because every good fry needs a side kick, these crispy parsnips are paired with an amazing roasted garlic lemon aioli dipping sauce…you’ll find yourself coming back for seconds, thirds, maybe even fourths of.
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), they are high in fiber and potassium, and have plenty of good vitamins and minerals.
-They’re also great for your digestive system!
-They have a net carb count of 17 grams per cup, not exactly low carb but still much better than a regular French fry!
These oven roasted rosemary Parmesan parsnip fries have a yummy roasted garlic and lemon aioli dipping sauce that’s slightly addicting (like lick-it-off-your-spoon-addicting.)
It’s made with simple ingredients like roasted garlic, lemon zest, maple syrup, mayonnaise and olive oil that get beautifully blended together for a slightly tangy, nutty and sweet dipping sauce.
These parsnip fries are very similar to my baked carrot fries (which, by the way, also have an AMAZING dipping sauce!).
If you click over to the post, you’ll see step by step instructions for cutting your vegetables into fry-like pieces.
What better than an incredibly easy burger recipe to go with those fries? Try these baked spinach and mozzarella turkey burgers, they’re quick and easy to make.
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.
*Leftover aioli can be stored in an airtight jar/container and kept in the refrigerator 2-3 weeks.