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Roasted Herb Parsnip “Fries” with Spicy Ketchup

by Livestrong_Recipes  |  Jan 7, 2015

Roasted Herb Parsnip “Fries” with Spicy Ketchup
  1. PREP
  2. 10 m
  • COOK
  • 30 m
  • TOTAL
  • 40 m

Roasted Herb Parsnip Fries are also an ideal appetizer; just double or triple the recipe for a crowd. When roasting the fries, make sure to not over-crowd the pan (use more than one pan if doubling or tripling the recipe) and keep a close eye on them as they tend to brown quickly.

INGREDIENTS

SERVES 4

  • 1 lb parsnips
  • 1 1/2 tbsp extra-virgin olive oil
  • 1 tsp fresh rosemary
  • 1/2 tsp Thyme, Fresh
  • 1/2 tsp Sea Salt, Coarse, Mediterranean
  • 2 dash ground black pepper
  • 3 sec Olive Oil Cooking Spray
  • 1/2 cup Organic Tomato Ketchup
  • 1 tsp Sky Valley Sriracha Sauce, Gluten Free

DIRECTIONS

1 Preheat oven to 450 degrees.
2 Chop parsnips into thin even strips to resemble fries (suggestion: chop parsnip in half across the middle. Next, chop each half of parsnip in half length-wise. Place halved parsnips flat side down on cutting board. Slice each piece into thin strips. Cut any wide strips in half length-wise to resemble fries.)
3 Place parsnip fries in a large bowl. Toss with fresh rosemary, thyme, extra virgin olive oil, salt and pepper until evenly coated.
4 Top a large baking sheet with tinfoil. Spray lightly with fat free cooking spray. Arrange parsnip fries in a single layer on baking sheet.
5 Bake 20 minutes. As they cook, flip parsnip fries with a spatula and move any that are starting to brown towards the center of the pan. Cook another 8 minutes or so, checking half way through. Continue to cook (and toss as needed) until parsnips are lightly browned and slightly crunchy. Check on the fries frequently to prevent burning.
6 While parsnip fries cook, stir together ingredients for Spicy Ketchup (ketchup and sriracha sauce). Serve parsnip fries immediately with spicy ketchup. Enjoy!