Parsnip Fries with Rosemary Lemon Aioli

Parsnip Fries with Rosemary Lemon Aioli

Total Time: 00h 40m
Hands-on Time: 00h 15m
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.

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  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 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 aioli for dipping.
  1. To grind dried rosemary, simply place 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.