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Baked Parsnip Fries with Rosemary
Ingredients
  • 2 ½ pounds parsnips or carrots, peeled, cut into about 3 x ½" strips
  • 1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
  • 1 large garlic clove, minced
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground pepper
  • ½ teaspoon (or more) ground cumin
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