Baked Parsnip Fries with Za’atar
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Golden, herby, and the perfect side for cozy garden meals
📜 Introduction: Rooted, Present, and Honest
Parsnips don’t always get the spotlight — but roast them into fries, and they shine. These baked fries are crisp-edged and soft-centered, with a sprinkle of za’atar that brings lemony depth and herb-kissed warmth. They’re rustic in the best way: slightly irregular, full of flavor, and deeply satisfying.
Whether pulled from your fall garden or gathered at the market, this is a beautiful way to turn humble roots into something memorable.
❤️ Why You’ll Love This Recipe
- Crispy on the outside, tender on the inside
- Seasoned with za’atar for bold, herby flavor
- Naturally gluten-free, vegan, and nutrient-rich
- Great side dish or snack — kids love them too
- Easy to make ahead and reheat
⏱ Quick Reference Snapshot
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: ~40 minutes
- Servings: 3–4
- Dietary Info: Vegan, gluten-free
Key Ingredients at a Glance:
- Parsnips
- Olive oil
- Za’atar spice blend
- Sea salt
🧺 Ingredients
- 4 medium parsnips, peeled and cut into fry-like batons
- 1½ Tbsp olive oil
- 1½ tsp za’atar spice blend
- ½ tsp sea salt (or to taste)
- Optional: squeeze of lemon juice or yogurt dip for serving
👩🍳 Instructions
Prep and Season:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss parsnip sticks with olive oil, za’atar, and salt until well-coated.
Bake:
- Spread parsnips in a single layer on the baking sheet — don’t overcrowd.
- Roast for 25–30 minutes, flipping once halfway through, until golden brown and tender.
Serve:
- Sprinkle with a little more za’atar or a squeeze of lemon if desired. Serve warm.
🌿 Tip: The thinner the cut, the crispier the edge!
🍽 Serving & Pairing Ideas
- Serve with a tahini-lemon dip or spiced yogurt
- Pair with grilled halloumi or roasted vegetables
- Add to grain bowls or tuck into wraps
- Perfect alongside veggie burgers or herbed falafel
🥡 Storage & Make-Ahead Tips
- Store in an airtight container for 2–3 days
- Reheat in the oven at 375°F for 5–8 minutes
- Best texture when served fresh, but great cold too!
🌱 Garden Notes & Homestead Variations
- Parsnips: Harvest after a frost for extra sweetness
- Za’atar: Make your own with dried thyme, sesame, sumac, and salt
- Dip Option: Mix plain yogurt, garlic, lemon, and herbs for a creamy pairing
- Other Roots: Try mixing in carrots, sweet potatoes, or even turnips
🌾 Final Thoughts & Invitation
These parsnip fries are humble garden food turned craveable. Crispy, golden, and infused with herbal brightness — they’re a simple joy with a little twist.
If you make them, tag @southernsoilandsunshine — I’d love to see your garden take.
Looking for more cozy harvest sides? Try:
- Savory Zucchini Tart with Mustard Crust
- Stuffed Bell Peppers with Freekeh and Herbs
- Zaatar Roasted Beet and Chickpea Salad
