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Baked Parsnip Fries with Rosemary

Rozanne Gold
  • 40 minutes
  • Serves 6

INGREDIENTS

1

Garlic clove, large

2 1/2

lbs Parsnips or carrots

1 tbsp

Rosemary, fresh

1

Kosher salt

3 tbsp

Olive oil

1/2 tsp

Cumin, ground