(Belated) Make It Yourself Monday: Parsnip Oven Fries

I feel like I'm sending out one of those mediocre "Sorry I forgot" birthday cards. This will probably be a somewhat meager week all around, since I'm in the city working, have no one available to take outfit pictures, and convinced myself I didn't need to put out a call for guest posts ahead of time. But, without further ado, a delicious parsnips fries recipe. I vaguely adapted it from somewhere online, and now I cannot find where, but all oven fry recipes are basically identical and I didn't follow it closely, so I don't feel too horribly guilty.

You will need:
3 good sized parsnips
olive oil
spices/herbs of your choice--but for a good first time combo, I recommend garlic salt (lovely as fresh garlic is this distributes the flavor better), rosemary, thyme, and a hint of black pepper or lemon pepper.

This recipe is easy as pie.

1) PREHEAT THE OVEN TO 450 Farenheit.  Scrub off your parsnips, chop off the dried parts of the end and tips, and admire them.

2) Cut them up into nice skinny fry sized pieces. The easiest way to do this is to slice them lengthwise, and then slice those sections even smaller lengthwise. When you are done, spread them evenly on an edged tray, so they look pale and unappealing, like this:

3) Next, coat the fries in about two tablespoons of olive oil, tossing them to make sure it is evenly distributed. Add spices to taste, and repeat the tossing. They might look marginally more appealing, 

4) Put the tray in the oven. The parsnips should at least be golden, which will take at least 10-15 minutes, but if you want them to be crispy, I would let them go longer. Just check them frequently, making sure to shake them around every 5 minutes or so, until they are as dark and crispy as you like. If your oven has a convection bake option, that will make them even crispier.

5) Eat! I like them not dipped in anything, but I suspect an aioli or a good mustard would be great.