Parsnip Fries

I have an idea: the next time you’re craving french fries, why not skip over the russets and snatch up a few parsnips? They only need around 10 minutes in a hot oven and are absolutely delicious.

I like to dip my parsnip fries in just about everything from Spicy Southwest Dip to homemade Ketchup. And recently (thanks to my sister Kelly), I baked up a batch of these here fries, spooned leftover chili onto them, and topped it all with shredded cheddar cheese. So you see, not only is this a side dish, but you could easily turn it into a snack that’s perfect for the Super Bowl, a night with friends, or just for a family treat. (Chili cheese parsnip fries . . . you must.)

SERVES 4 TO 6 • TOTAL TIME: 20 MINUTES

INGREDIENTS:

2 large parsnips, peeled

2 tablespoons olive oil

¾ teaspoon flaky sea salt

1 teaspoon smoked paprika

DIRECTIONS:

• Preheat the oven to 450ºF.
• Cut the parsnips into 2½ by ½-inch sticks and toss them with the oil, salt, and paprika. Spread evenly onto two rimmed baking sheets and roast for 8 to 10 minutes, rotating the baking sheets halfway through cooking. Once golden brown, serve immediately.