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Swap parsnips for potatoes in this oven-baked fries recipe and get 5 grams more fiber per serving. Dress these healthy fries up with a side of spicy or garlicky aioli: just mix mayo with Sriracha or roasted garlic (or both!).

Source: EatingWell Magazine, January/February 2017


Recipe Summary

15 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Position racks in upper and lower thirds of oven. Place 2 large rimmed baking sheets in the oven and preheat to 450 degrees F.

  • Cut parsnips into "fries" about 3 inches long and 1/2 inch thick (cut out the cores if necessary; see Tip). Toss the parsnips in a large bowl with oil, oregano, paprika and onion powder. Spread on the hot baking sheets in an even layer.

  • Bake for 10 minutes. Stir the parsnips and rotate the baking sheets top to bottom. Bake until browned around the edges, 10 to 15 minutes more. Season with salt and pepper and serve.


Tips: For the best texture, pick firm, small to medium parsnips; trim and peel before cooking. Large parsnips have a fibrous, woody core. Trim, peel and quarter them lengthwise, then cut out the core before cooking.

Nutrition Facts

3/4 cup each
174 calories; protein 2g; carbohydrates 27.2g; dietary fiber 7.7g; sugars 7.1g; fat 7.4g; saturated fat 0.6g; vitamin a iu 432IU; vitamin c 24.7mg; folate 98.5mcg; calcium 62.6mg; iron 1.2mg; magnesium 45.2mg; potassium 573mg; sodium 306.2mg.

1 1/2 starch, 1 1/2 fat