Makes
4 servingsIngredients
For the parsnip fries:
- 1 pound parsnips peeled and cut into thin sticks
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
For the spiced yogurt dip:
- 1 cup plain Greek yogurt
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon ground coriander
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F.
- Line a baking sheet with parchment paper. Toss parsnip sticks with olive oil, paprika, garlic powder, cumin, salt, and pepper. Spread evenly on the baking sheet without overcrowding.
- Roast for 20–25 minutes, flipping halfway, until golden and crispy.
- In a small bowl, whisk together the yogurt, cumin, paprika, coriander, lemon juice, and olive oil. Season with salt and pepper to taste. Chill until ready to serve.
- Transfer roasted parsnip fries to a platter. Serve with the spiced yogurt dip on the side.
