Candied Parsnip Fries

When parsnips are roasted, they become so sweet and caramelized from their natural sugars that I always want to call them "candied." 



  • 1 1/2 lb (750 g) parsnips, peeled, halved crosswise and sliced lengthwise about 1/2 inch (1 cm) thick

  • 2 tbsp (30 mL) olive oil

  • 1 tbsp (15 mL) butter, melted

  • 1 tbsp (15 mL) chopped fresh rosemary

  • Salt and pepper to taste

Preheat oven to 400°F (200°C).
Place parsnips on a baking sheet. Drizzle with olive oil and melted butter; sprinkle with rosemary and salt and pepper. Toss to coat. Spread in a single layer. Roast for 30 minutes or until golden, stirring occasionally. Keep an eye on them in the last 5 minutes — they can burn quickly. Season with additional salt and pepper if necessary and serve immediately.


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