When parsnips are roasted, they become so sweet and caramelized from their natural sugars that I always want to call them "candied."
![](https://cdn.shopify.com/s/files/1/0645/3139/8886/files/Candied_parsnip_fries_are_the_perfect_substitution_to_potatoes_480x480.jpg?v=1665187992)
SERVES 4 TO 6
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1 1/2 lb (750 g) parsnips, peeled, halved crosswise and sliced lengthwise about 1/2 inch (1 cm) thick
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2 tbsp (30 mL) olive oil
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1 tbsp (15 mL) butter, melted
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1 tbsp (15 mL) chopped fresh rosemary
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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.