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Baked Parsnip Fries with Rosemary
- 2 1/2 pounds parsnips or carrots, peeled, cut into about 3x1/2-inch strips
- 1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
- 1 large garlic clove, minced
- 3 tablespoons olive oil
- Kosher salt, freshly ground pepper
- 1/2 teaspoon (or more) ground cumin
Directions:View on Bon Appetit
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