Roasted Parsnips with Garlic, Thyme, Lemon and Cumin

Without wandering into the various meanings of the phrase “want fries with that?” I can say — as a food writer at least— that almost 100% of everyone wants fries with that. Unfortunately I am not about to fry potatoes all that often.  Also, not everyone in my family likes potatoes. So, I roast the fries. And I use parsnips, not potatoes. I know that sounds odd, but the result is awesome. Here’s one of the recipes I use (It’s a versatile thing; you can use lots of different seasonings):                                                                                                                            Roasted Parsnips with Garlic, Thyme, Lemon and Cumin 1-1/2 pounds parsnips 2 tablespoons olive oil 1 large clove garlic, finely chopped 1 teaspoon fresh thyme leaves 1 teaspoon grated fresh lemon peel 1/4 teaspoon ground cumin Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Peel the parsnips and cut them into 1/2-inch thick strips about 2-inches long. Place the parsnip strips on the parchment. Pour the olive oil on top and toss the strips to coat them evenly. Scatter the garlic, thyme, lemon peel and cumin on top and toss to coat the strips evenly. Roast for about 20 minutes, turning the parsnips occasionally, or until they are tender and lightly crispy. Makes 4 servings

Without wandering into the various meanings of the phrase “want fries with that?” I can say — as a food writer at least— that almost 100% of everyone wants fries with that.

Unfortunately I am not about to fry potatoes all that often. 

Also, not everyone in my family likes potatoes.

So, I roast the fries. And I use parsnips, not potatoes.

I know that sounds odd, but the result is awesome. Here’s one of the recipes I use (It’s a versatile thing; you can use lots of different seasonings):                                                                                                                           

Roasted Parsnips with Garlic, Thyme, Lemon and Cumin

1-1/2 pounds parsnips

2 tablespoons olive oil

1 large clove garlic, finely chopped

1 teaspoon fresh thyme leaves

1 teaspoon grated fresh lemon peel

1/4 teaspoon ground cumin

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Peel the parsnips and cut them into 1/2-inch thick strips about 2-inches long. Place the parsnip strips on the parchment. Pour the olive oil on top and toss the strips to coat them evenly. Scatter the garlic, thyme, lemon peel and cumin on top and toss to coat the strips evenly. Roast for about 20 minutes, turning the parsnips occasionally, or until they are tender and lightly crispy.

Makes 4 servings