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Spiced Parsnip Fries with Roasted Garlic Yogurt


  • 3 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • Pepper
  • Salt
  • 3 to 4 parsnips trimmed, centers removed (see above for picture) and cut into 3x1/2-inch sticks
  • 1 garlic clove not peeled
  • 1/2 cup Greek-style yogurt
  • Juice and zest from 1/2 lemon
  • Handful of Italian parsley chopped (for garnish)
  • Handful of pomegranate seeds for garnish


  • Preheat oven to 400 degrees F. In a small bowl, whisk together the olive oil, cumin, coriander, a few pinches of salt and pepper. Spread the sliced parsnips onto a parchment-lined baking sheet. Drizzle with the olive oil mixture and toss until the parsnips are evenly coated. Place a garlic clove on the corner of the baking sheet (we'll use this for the sauce!).
  • Transfer to the oven to bake for 20 minutes, tossing them at the 10 minute mark to ensure even cooking.
  • Meanwhile, make the dipping sauce! In a medium bowl, mix together the yogurt, lemon zest, lemon juice and a few pinches of salt. When the parsnips are done, remove the garlic clove and slice off the tip, pushing out the roasted garlic clove. Mash with the back of a knife so it forms a paste. Add to the yogurt mixture and mix until smooth.
  • Top the parsnip fries with a few dollops of yogurt sauce (or serve on the side), a sprinkling of chopped Italian parsley and a handful of pomegranate seeds.


Serving: 2g