I have had over 20 messages in my inbox from the test group I am in thanking me for sharing this recipe. So I thought you guys might like it too! Parsnips are in season and when people see them, they usually just think they are a colorless carrot. WRONG! They do have a sweet taste that disappears the more you Roast it. We are not eating Grain or starchy carbs on this program causing our insides to #MakeTheShift and it is proving to really work on my body. So when a girl needs fries... I turn to this. Makes you feel like you are cheating, but #ItsOnTheMealPlan but rest assured... I didn't partake in the ketchup #NotClean Shoestring Garlic Parsnip Fries 2 large parsnips 4 tsp olive oil 1 tsp sea salt 1/2 tsp pepper 1 tsp garlic powder 1/2 tsp onion powder 1 tsp fresh chopped parsley Preheat the oven to 375 degrees F. Peel the parsnips, as you would carrots. Slice into long skinny strips (about 1/3″ thick). Mix all the salt and spices together. Toss with olive oil (about 1 tablespoons per 1 large parsnip) and sprinkle with the seasoning mixture. Line a baking sheet, pan, or stone with parchment paper. Lay out your parsnips, being careful not to overlap them. If you overlap they won't get crispy. Roast for 30 to 40 minutes, tossing in the middle, until you get browned edges. Serve with your favorite dipping sauce, or just eat plain. #Parsnip #Recipe