Day 319: Parsnip Fries ♥

Parsnip Fries ♥, another easy roasted vegetable recipe.
graphic button small size size 10 Matchstick parsnips roasted (not fried) with garlic until crisp and golden. Naturally Gluten Free. Whole30 Friendly. Not just vegan, Vegan Done Real. Did I mention delicious?! graphic button small size size 10

Wow! So good! Make extra because there's no NOT snatching these parsnip fries right from the dish, they're that good. They were terrific alongside burgers but another time, I'd put them out, hot, as an appetizer, especially if supper were a little skimpy.

The recipe comes from my cousin Laura who feeds four kids so it's definitely kid-friendly.
She suggests cutting the woody cores from the parsnips and so the first time, I did too, it was fussy and time-consuming. Ever since, I leave the cores in and have had zero problem with toughness.

graphic button small size size 10 "The hubby liked them and he's a picky veggie eater." ~ Web Sorceress
graphic button small size size 10 "These are stunning!" ~ Michelle


Hands-on time: 20 minutes up front plus a couple of stirs midway
Time to table: about an hour
Serves 4

2 pounds fresh parsnips
1 tablespoon olive oil (reduced from 3 tablespoons)
1 tablespoon minced garlic or 3 cloves minced garlic
Kosher salt
Malt vinegar, for serving

Preheat the oven to 450F/230C.

Peel the parsnips and slice into pieces about two inches long and of equivalent thickness; that means cutting each parsnip into two or three lengths, then leaving the tips whole or halved, the middle sections halved or quartered, the base pieces quartered or eighth-ed. (I like the combination of thin and fat so am not so fussy, the thin ones crisp up, the fat ones are soft and creamy.)

Toss the parsnips, oil, garlic and salt in a bowl, really get in there to coat the pieces with oil, it takes quite a few aggressive stirs to use so little oil; if you use more oil, it'll be easier to just take a few swipes and be done with it.

Arrange the parsnips in a single layer on a rimmed baking sheet, no need to line with parchment or silicone, in fact, it's preferable to not do that, contact with the hot pot encourages crisp roasting. Roast for 15 minutes, stir and return to a single layer, roast another 15 - 20 minutes.

Serve with malt vinegar and enjoy!

MAKE-AHEAD Parsnips can be prepped and tossed with oil several hours in advance but don't roast them it's time to serve.

Nearly always, a pound of vegetables makes four generous servings. For parsnips? No way. It takes two pounds to yield enough for 4 servings. In part, that's because, after trimming and peeling, you lose about 1/3 of the weight to the compost bowl, even more is lost if you take the cores out. But it's also because roasting shrinks vegetables, not just parsnips but all of them. So if you're into puny small servings, I guess that means roasted parsnips (aka Parsnip Fries) are a great choice! :-)
Is it me? Or do parsnips have an unexpected (and not altogether pleasant) odor when roasting? And that's from someone who really likes them!

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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Hi Alanna,
    Some cores are woodier than others. I've made parsnips that after an hour of baking still had a core that was so stringy it was inedible. It may have something to do with the season, the later in the season, the woodier the cores.

  2. Hey Alanna,

    I roasted parsnips with olive oil, salt and pepper last night but cut them in rounds instead. The hubby liked them and he's a picky veggie eater. This was my first time cooking with them. I didn't core them but did peel them.

    If you'd like to read my post about them here's the link:
    Underground Veggies

  3. I'd tried the parsnip fries. it is fantastic. Take a look at our review / recipe for parsnip fries at our blog.

  4. Hi Alanna,

    Sorry about the confusion! This is why boys shouldn't be allowed to post comments unsupervised! :) What Jimmy meant to say is that we've tried OUR version of parsnip fries (the recipe that is posted on our site). We will definitely try some of your delicious recipes and will certainly put a link to your blog when we do :o)

    Lil Pie

  5. These are stunning! Due to menu timing we made a few slight modifications. Link to your site and our mods here:

  6. This comment has been removed by a blog administrator.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna