Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Baked Parsnip (or Carrot) Fries with Rosemary

Recipe by Rozanne Gold. Photo by Roulo Yanes. Published by Epicurious. Adapted for Food Hub Members.

INGREDIENTS

  • 2 1/2 pounds parsnips or carrots, peeled, cut into about 3 x 1/2" strips
  • 1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary (with roasting, using dried will be fine)
  • 1 large garlic clove, minced (if no fresh garlic on hand, a pinch of garlic salt will work!)
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground pepper
  • (optional:) 1/2 teaspoon ground cumin

PREPARATION

  1. Preheat oven to 450°F. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
  2. Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10-15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired.