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!
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.