Whenever I’ve had spaghetti for dinner, I always have leftover marinara sauce. I love using it for dipping the following day. My husband is a great baker, so often he’ll make some garlic bread sticks or sour dough pretzels. But this time I was off from work, so I wanted to make our dipping snack!
I decided on Sprouted Kitchen’s Roasted Parmesan Parsnips – yum! The sweet taste of parsnips, umami taste of parmesan, and fresh rosemary! Baked in the oven, the only fat used in this recipe is the parmesan cheese – so enjoy these guilt-free fries!
Roasted Parmesan Parsnips, serves about 4 as a side
8 parsnips, cleaned and peeled
2 large egg whites
1 tablespoon dried oregano
2 tablespoons fresh rosemary, finely chopped
1 1/3 cup fresh grated parmesan cheese
Fresh ground pepper
Preheat the oven to 425 F / 215 C. Line a baking sheet with parchment paper.
Cut the parsnips into wedges or halves depending on the thickness. Since they taper so much, you can use the ends whole then cut the fat top into fourths. Try to get them as evenly sized as possible.
In a large bowl, beat the egg whites until frothy with 2 tsp dried oregano.
Working with about half of the parsnips at a time, toss in the egg white and then gently roll in the parmesan cheese. Place each parsnip on the baking sheet, with space in between. Sprinkle the fresh rosemary and generous amounts of fresh pepper and salt. You may even want to give one more sprinkling of parmesan, you want them pretty well doused.
Bake the wedges about 20-25 minutes until crispy and cooked through. Rotate and test them after 15 minutes baking as the size of parsnips will vary. Serve with tomato sauce and enjoy!