Parsnip Fries with Rosemary Lemon Aioli

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  • Total Time: 40 mins
  • Hands-on Time: 15 mins
  • Makes: 2 servings

A zesty baked parsnip fries recipe that tosses parsnips in oregano, parsley and a dash of salt and pepper, then dresses them in a refreshing rosemary lemon aioli.


  • 1 1/4 pounds parsnips, cut into 1/4-inch to 3/4-inch long strips

  • 1 1/2 tablespoons extra virgin olive oil

  • 1 teaspoon Frontier Co-op Fancy Oregano

  • 1/2 teaspoon Frontier Co-op Parsley Flakes

  • 1/4 teaspoon Frontier Co-op Black Pepper

  • 1/8 teaspoon sea salt

  • 1/4 teaspoon Frontier Co-op Garlic Granules

  • 1/8 teaspoon Frontier Co-op Onion Granules

  • 1/4 cup mayonnaise

  • 1 1/4 teaspoons Frontier Co-op Rosemary Leaf

  • 1 1/2 teaspoons lemon zest

  • 1 teaspoon lemon juice


    1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.

    2. In a bowl, combine parsnips, olive oil, oregano, parsley, 1/8 teaspoon black pepper and salt. Toss until well combined.

    3. Spread parsnips in a single layer on pan.

    4. Bake for 15 minutes. Toss and bake for another 10 to 15 minutes, until golden brown.

    5. While the parsnips bake, make the aioli. In a bowl, combine garlic granules, onion granules, mayonnaise, rosemary, lemon zest, lemon juice and remaining black pepper. Stir until well combined.

    6. Refrigerate for 10 to 15 minutes to develop flavor.

    7. Serve fries hot with dipping sauce.

    To grind dried rosemary, simply place about 2 to 3 tablespoons of whole, dried rosemary in a spice grinder or (clean) coffee grinder. Grind until powdery with minimal coarse texture. The same can be done with a mortar and pestle.

    To make this recipe vegan, substitute vegan mayonnaise for the regular mayonnaise.

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