s BAKED PARSNIP FRIES WITH ROSEMARY ****
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s BAKED PARSNIP FRIES WITH ROSEMARY ****
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Instructions *** 5-5-2012 very good, different, used a mix of parsnips and carrots *** Roasting vegetables is just one of the things a sheet pan is good for. 6 servings active: 15 minutes total: 40 minutes Recipe by Rozanne Gold March 2012 Ingredients 2 1/2poundsparsnips or carrots, peeled, cut into about 3x1/2-inch strips 1tablespoonfinely chopped fresh rosemary, plus 5 sprigs rosemary 1large garlic clove, minced 3tablespoonsolive oil Kosher salt, freshly ground pepper 1/2teaspoon(or more) ground cumin Preparation Preheat oven to 450°. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over. Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10–15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 tsp. cumin over. Season to taste with salt, pepper, and more cumin, if desired. Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out 10 Healthy Alternatives to French Fries. nutritional information 1 serving contains: Calories (kcal) 180.2 %Calories from Fat 55.3 Fat (g) 11.1 Saturated Fat (g) 1.6 Cholesterol (mg) 0 Carbohydrates (g) 19.8 Dietary Fiber (g) 5.8 Total Sugars (g) 9.6 Net Carbs (g) 14.0 Protein (g) 2.0 Sodium (mg) 140.0 This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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