baked carrot and parsnip oven fries {with chipotle aioli dipping sauce}

April 25, 2011

It surprises me how many people are perplexed by parsnips in America. Those sweet, earthy root vegetables are looked upon with quizzical eyes more often than you’d think. The reason this surprises me is that ‘roasted parsnips’ are to me synonymous with ‘sunday roast dinner’, something that I ate practically every week for years and years growing up.

I actually disliked parsnips for many years, much to my sister’s satisfaction. I think she cried inside a little when I finally discovered a taste for them.

All you need to know about parsnips (if you don’t already) is that they are an easy and delicious addition to your typical pan of roasted veggies. This dish would be great on its own or lovely aside a roast dinner. I made them for brunch this weekend as a side dish.

Paring them with carrots looks pretty and – duh – adds more deliciousness. All you need is some oil and sea salt and you’re away! Add an easy dipping sauce, like the one below, and your guests will be pleased as punch.

Baked Carrot and Parsnip Oven Fries

Ingredients

a big bunch of carrots and parsnips, washed, trimmed (be sure to peel the parsnips or they likely will take forever to crisp up – carrots can crisp up with their skins still on and I think they look nicer that way)
vegetable oil
sea salt

Directions

Preheat the oven to 400F.
Cut each carrot and parsnip in half lengthwise (parsnips can be tough so hopefully you’ve got a sturdy knife on hand!). Toss all the veggies in a bowl with a couple of big glugs of oil.
Arrange the carrots and parsnips cut side down in a single layer on a baking sheet (avoid Silpats as you won’t get that delicious browning) and sprinkle generously with coarse salt. Bake for 30 minutes or until carrots and parsnips are golden brown where they touch the pan.
Serve with chipotle aioli dipping sauce.

Chipotle Aioli Dipping Sauce

Ingredients