Parsnips don’t get much love, and we think that should change. Perhaps this recipe will convince you to give them a try!
Why we love them as fries: They’re crispy on the outside, tender on the inside, cook really fast, and have the texture of a sweet potato fry with the taste of a potato-carrot hybrid (so good, right?). And when tossed in a bit of oil, salt, and our go-to vibrant curry powder, the flavors are perfectly balanced. Plus, they’re quick and easy to prepare — just 5 ingredients, 1 pan, and 30 minutes required! Let us show you how it’s done!
What is a Parsnip?
Parsnips are cream-colored root vegetables that are in the same family as carrots and parsley. They’re native to Europe and Asia and have been cultivated since Roman times (where they were believed to be an aphrodisiac!).
They were introduced to North America in the mid-1800s but lost out to potatoes in the popularity contest. With their rich potassium, folate, fiber, and vitamin K content, we think it’s time for a comeback!
How to Make Parsnip Fries
Our favorite way to prepare parsnips: fries! We start by cutting them into strips that resemble french fries, then toss in a neutral-flavored oil (like avocado oil) along with salt, pepper, and our DIY curry powder (or your favorite spice blend) for flavor.
When it comes to baking them, it’s important to allow enough space between them to encourage crisping and to bake at a high enough temperature (we recommend 425 F / 218 C) to ensure they become nicely golden brown.
Flip them half way through to help them cook evenly, and serve warm with your favorite dipping sauce! When seasoned with curry powder, they’re especially delicious with our Liquid Gold Sauce.
We hope you LOVE these parsnip fries! They’re:
Salty
Savory
Crispy on the outside
Tender on the inside
Versatile
& SO delicious!
They’re perfect as a quick and easy side with nearly any main, and you can change up the seasonings depending on what else you’re serving. When seasoned with curry powder, they’re delicious paired with our Easy Kitchari (Instant Pot Friendly!), 1-Pot Curried Chickpea Soup, or Vegan Palak Paneer with Curried Tofu.
More Roasted Root Vegetable Recipes
- Moroccan-Spiced Roasted Carrots
- Easy Roasted Potato Salad with Garlic Dill Dressing
- Oil-Free Roasted Vegetables
- How to Roast Sweet Potatoes
- Perfect Roasted Potatoes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Curry Roasted Parsnip Fries
Ingredients
- 3 large parsnips, peeled, tops removed, and cut into french fry-style strips ~2 inches long (3 large parsnips yield ~500 g sliced)
- 1 ½ Tbsp avocado oil (or other neutral oil // if oil-free, omit and use an air fryer if possible)
- 1/2 tsp sea salt
- 1 pinch black pepper
- 1 tsp curry powder (or other spice blend of choice // if using curry powder, we recommend our DIY blend)
FOR SERVING optional
Instructions
- Preheat the oven to 425 F (218 C). Line a baking sheet with parchment paper (use more baking sheets if making a larger batch).
- Add your parsnip “fries” to the prepared baking sheet and top with avocado oil, sea salt, black pepper, and curry powder. Toss to evenly coat.
- Spread into an even layer and ensure they aren’t touching to allow for proper browning (if you have fries that didn’t fit, add to a separate lined baking sheet).
- Bake for 15 minutes, then remove from the oven and toss/flip. Return to oven and bake for 5-8 minutes more, or until browned on the edges and slightly crisp. The longer they bake, the more golden and crispy they will become.
- Serve as is, or with Liquid Gold Sauce, Avocado Aioli, No-Honey Mustard Sauce, or Zesty Dill Yogurt Sauce.
- Best when fresh. Store leftovers covered in the refrigerator for up to 1-2 days. Reheat in a 350 F (176 C) oven or on the stovetop over medium heat until hot. Not freezer friendly.
Rosemary Clarke says
So yummy and easy to make. I didn’t even bother with a sauce, they were soooo good!
We’re so glad you enjoyed them, Rosemary! Thank you for sharing! xo
Michele says
Yum. Highly recommend doing half parsnips, half carrots—sweet carrots go so well with nuttier parsnips. So under-utilized!
Great idea, Michelle! Thank you for sharing! xo