Candied Parsnip Fries

Candied parsnip fries are the perfect substitution to potatoes. Serve alongside your favourite protein

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.

sidesRennie Chun