Roasted Parsnip Fries
Damn delicious. That is all. These are seriously my most favorite (and easiest) roasted veggie of all - the parsnip. I always used to walk by these funny looking "white carrots"... until one day I picked them up and was forever changed.
If you like sweet potatoes you will love parsnips. 1 cup has about 6 g of fiber and is a good source of Vitamin C. I am always stressing the importance of adding more vegetables in different varieties and different ways - just tonight actually I taught a group of 8 individuals how to make their own sweet potato and parsnip fries - they were shocked just like me how surprisingly delicious these were! You've got to try these healthy "french fries" a great way to make roasted vegetables and get in your dose of fiber that helps to keep you full longer and keep blood sugar regulated. I served these as a side with turkey burgers and with my eggs in the morning! Enjoy!
Roasted Parsnips
4 Large Parsnips
1 Tbsp Olive Oil
Sea Salt
Fresh Thyme (or dried)
Pre-heat oven 350-400 degrees F.
Peel parsnips and then slice into long thin strips. (This is a good video to break-down how to chop potatoes (but you can use for your parsnips)
Add to a baking pan lined with aluminum foil or parchment paper.
Drizzle with olive oil, sea salt, and thyme.
Bake in oven for 20 minutes (turn as needed to prevent from getting burnt).