Roasted Carrots, Parsnips and Fries

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  • Level: Easy
  • Total: 55 min
  • Active: 10 min
  • Yield: 4 servings


  1. Peel 2 each large carrots and parsnips and cut into 3- to 4-inch sticks. Toss in a large bowl with half a 28-ounce bag frozen hand cut–style fries, 2 tablespoons olive oil, 1 teaspoon crushed coriander seeds, 1/2 teaspoon kosher salt and a few grinds of pepper. Spread on a baking sheet and bake at 425˚, stirring halfway through, until the vegetables are tender and the fries are crisp, 45 minutes. Toss with 2 tablespoons chopped cilantro.