I’ve made plenty of fries before with potatoes, sweet potatoes, and even zucchini, but this is the first time for parsnips. I was inspired by this recipe from Gourmet, although I didn’t end up making the roast chicken, just the fries. It was really easy, I tossed the parsnips with some olive oil, salt, and pepper, and roasted them for about 25 minutes. In a small frying pan, I heated a teaspoon more of olive oil with a splash of vinegar and a dash of cayenne pepper and drizzled the sauce over the fries when they came out of the oven. I liked the flavor of these a lot, but still couldn’t resist dipping them in ketchup.