Sometimes I crave a dose of fries and when I discovered parsnips make some of the most delicious oven-baked fries, I knew I HAD to share them with you.

Dressed with delicious toppings like rosemary and parmesan PLUS an easy garlic yogurt dip, you might just want to keep these fries all to yourself.

I LOVE making oven-baked fries. They’re a perfect side dish for burgers or roasts OR make them to enjoy while watching your favourite movie or sporting event!

The parsnips are baked with dried rosemary for a warm, buttery taste and then topped with a little fresh rosemary and parmesan.

One of the most important things to remember when making oven fries is to cut the parsnips generally into the same-sized spears, which will help with even cooking.

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Baked Parsnip Fries with Garlic Yogurt Dip

A simple recipe for delicious Baked Parsnip Fries with Garlic Yogurt Dip. The perfect side dish or snack for everyday enjoyment.

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword parsnips

Prep Time 10 minutes minutes

Total Time 40 minutes minutes

Author Jess

Ingredients

Baked Parsnip Fries

• 1 lb parsnips (about 4 large or 6 medium sized parsnips)
• 1 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1 tsp dried rosemary
• 1/4 cup parmesan cheese
• 1/2 tbsp fresh rosemary, chopped

Garlic Yogurt Dip

• 1/2 cup plain greek yogurt
• 1-2 large garlic cloves
• 1 tsp lemon juice
• 1 tsp extra virgin olive oil
• 1/4 tsp kosher salt
• pinch ground pepper

Instructions

Parsnip Fries

• Pre-heat the oven to 425F. Line a baking sheet with parchment paper.
• Peel and cut the parsnips into sticks, about a 1/2 inch wide.
• Toss the parsnips with extra virgin olive oil, salt and dried rosemary. 
• Spread out the parsnips in a single layer on the parchment lined baking sheet.
• Bake for 15 minutes, then flip the parsnip fries and bake another 15-20 minutes until done and the fries start to brown.
• Top with fresh rosemary and parmesan, enjoy immediately with garlic yogurt dip!

Garlic Yogurt Dip

• Mix together greek yogurt, minced garlic, lemon juice, salt and pepper. Taste and adjust seasoning to your liking (i.e. add more salt, pepper or garlic). Set aside until ready to use.

And, what’s great about this recipe is you can use it as a base to make fries out of other vegetables too; carrots are another favourite of mine!

Plus, the Garlic Yogurt Dip is unrealll; you might want to make extra.

Until the next cooking adventure,
Jess

The post Baked Parsnip Fries with Garlic Yogurt Dip appeared first on Cooking in my Genes.

Taking my cue from seasonal produce, I couldn’t resist roasting corn fresh off the cob for this salad as it adds such a wonderful sweet flavour that complements the rest of the vegetables.

So dive on into this refreshing summer salad, packed full of flavour and easy to make!

The caramelized flavour that come from roasting the fresh corn, zucchini, baby tomatoes, orange pepper and red onion with garlic and oregano are delightful.

And, this salad gets a big protein boost from the addition of chickpeas, making it perfect for a #meatlessMonday meal too!

This Roasted Summer Vegetable Salad also holds up really well in the fridge for a few days so it makes great summer lunches or easy dinners.

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Roasted Summer Vegetable Salad

Fresh corn, zucchini, baby tomatoes, orange pepper and red onion roasted with garlic and oregano bring an ultimate dose of flavour to this Roasted Summer Vegetable Salad. This salad gets a big protein boost from the addition of chickpeas, making it perfect for a summer picnic and a #meatlessMonday meal too!

Course Salad

Cuisine American

Keyword vegetable salad

Author Jess

Ingredients

• 2 cobs of corn kernels cut off of the cob
• 1 small orange pepper cut into 1 inch pieces
• 2 cups of baby tomatoes variety of colours if you can find, halved
• 1/2 red onion cut into 1 inch pieces
• 1 small zucchini cut into halves
• 3 cloves garlic minced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp oregano
• 1 x 540ml can of chickpeas drained and rinsed
• Optional: 1/4 cup feta cheese crumbled

Dressing:

• 1 tbsp extra virgin olive oil
• 1 1/2 tbsp red wine vinegar
• 1/2 tbsp lemon juice
• 1/4 tsp oregano
• 1/4 tsp salt
• pinch of pepper

Instructions

• Pre-heat your oven to 425F.  Line a large baking sheet with parchment paper and set aside.
• Prep your vegetables and add into a mixing bowl.
• Then, add in the garlic, olive oil, salt, pepper and oregano and toss with the vegetables until everything is coated.
• Pour your vegetables onto your baking sheet, spread out and then put in the oven to roast for 25-27 minutes, until slightly caramelized (some golden colour).
• While the vegetable are cooking, make your dressing by combining all of the ingredients and whisk together or shake in a jar until combined.
• Once your vegetables are done cooking, set them aside to cool for about 10 minutes.
• Then drain and rinse your chickpeas and add to a salad bowl.
• When your vegetables have cooled down, toss them with the chickpeas and all of the dressing. Then top the salad with the crumbled feta cheese (if you so choose).

The oregano gives this salad this addictive buttery flavour and the vegetables add a fresh component.

This Roasted Summer Vegetable Salad would be perfect as a side at a barbeque, enjoyed as a part of a picnic or even make it for lunch the next day!

Until the next cooking adventure,
Jess

The post Roasted Summer Vegetable Salad appeared first on Cooking in my Genes.