Baked Parsnip Fries with Rosemary
['2 1/2 pounds parsnips or carrots, peeled, cut into about 3 x 1/2" 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', '1/2 teaspoon (or more) ground cumin']
Preheat oven to 450°F. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10-15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 teaspoon cumin over. Season to taste with salt, pepper, and more cumin, if desired.
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