Parsnips are an elegant and exciting root veggie secret for us grain-free folk. This simple recipe was inspired by Bon Appétit's Parsnip Fries with Rosemary and would be a wonderful alternative to sweet potato fries.
8-10 medium-to-large parsnips, peeled and sliced into strips
1 tablespoon fresh chopped rosemary (or 2 teaspoons dried)
2 large garlic cloves, chopped
3 tablespoons olive oil
Sea salt and freshly ground black pepper, to taste
1 teaspoon ground cumin
Preheat oven to 450. Mix parsnips, rosemary, garlic and oil on a large baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Roast for 12 minutes, turn parsnips over and roast for another 12-15 minutes. Sprinkle cumin on top and toss to coat.