I’ll confess. Sometimes I enjoy watching Martha Stewart. I know she may not be that likeable, but the woman knows how to cook and decorate. I find her magazine to be filled with beautiful recipes and projects, but some of them are a bit on the complex side. Today I bring you a simple recipe from Martha Stewart for parsnip fries. Okay, another confession. I had never eaten a parsnip before making this recipe so I wasn’t sure what was in store. I found the flavor to be a cross between a carrot and a turnip. I happen to like both so I thought these were pretty yummy.
2 1/2 pounds medium parsnips
2 tablespoons olive oil
Coarse salt and ground pepper
Trim tops and bottoms of parsnips, peel and slice crosswise in half to separate wide and narrow portions. Cut into equal size pieces about 3-4 inches long. Preheat oven to 450F. Toss parsnips with olive oil on two baking sheets. Season liberally with salt and pepper and spread out into one layer. Roast for about 25 minutes tossing halfway through cooking time.
These are a healthier snack for a party or a different side dish to have with lunch or dinner. Enjoy!