Roasted Carrot and Parsnip Fries are a healthy twist on classic fries. These oven-baked vegetable fries are not just a nutritious side dish but also make a delicious, guilt-free snack.

They are well seasoned, and taste so good! Plus, they are easy to make and naturally gluten-free. This recipe makes these vegetables irresistible for casual family dinners or special gatherings.

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Plate of Roasted Carrot and Parsnip Fries

What you’ll love about this recipe:

Healthy and gluten-free
Bold flavors
Easy to make
Serve casual or formal

Frequently Asked Questions

Can I use other vegetables for this recipe?

Yes, you can substitute or add vegetables like sweet potatoes, zucchini, or beets.

How do I ensure the fries roast evenly?

Make sure to cut the vegetables evenly, and avoid overcrowding the baking sheet.

Can I make these fries ahead of time?

Yes, you can cut and season the vegetables ahead of time. Store them in the fridge and roast just before serving.

Are these fries gluten-free?

Yes, this recipe is naturally gluten-free.

What dipping sauces go well with these fries?

Vegan aioli, hummus, or a simple tahini dressing complement these fries perfectly.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Can I use an air fryer instead of an oven?

Yes, you can use an air fryer. Cook at 400°F (200°C) for about 15-20 minutes, shaking the basket halfway through.

How do I prevent the fries from sticking to the baking sheet?

Use parchment paper or a silicone baking mat to prevent sticking.

Are these fries low-calorie?

Yes, they are a healthier and lower-calorie alternative to traditional fries.

Can I add other seasonings?

Absolutely! Feel free to experiment with your favorite spices and herbs to customize the flavor, or check out the suggested seasonings below.

Here are some optional seasoning suggestions:

Italian Herbs: A mix of dried basil, oregano, and marjoram for a Mediterranean twist.
Curry Powder: For a warm, earthy flavor with a hint of spice.
Cumin and Coriander: A combination that adds a slightly smoky and citrusy taste.
Cajun Seasoning: For a spicy kick with a blend of paprika, cayenne, garlic powder, and onion powder.
Lemon Zest and Dill: A fresh, zesty flavor perfect for summer dishes.
Chili Powder and Lime: For a tangy, spicy touch that adds a southwestern flair.
Nutritional Yeast: Adds a cheesy, umami flavor that pairs well with garlic powder.
Cinnamon and Nutmeg: For a slightly sweet and warming spice blend, great for fall.
Herbes de Provence: A fragrant mix of thyme, rosemary, lavender, and fennel seeds for a French-inspired taste.
Smoked Paprika and Brown Sugar: A balance of sweet and smoky flavors.

More Delicious Side Dishes

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Prep Time:10

Cook Time:25

Total Time:35

Ingredients

5 large carrots
5 large parsnips
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon dried thyme
2 tablespoon chopped parsley (optional)
salt and pepper to taste

Instructions

Preheat your oven to 425°F (220°C).
Peel the carrots and parsnips. Cut them into fry-like strips, ensuring they are of similar thickness for even cooking.
In a large bowl, combine the carrot and parsnip strips. Drizzle the olive oil over the vegetables. Sprinkle the garlic powder, smoked paprika, dried thyme, dried rosemary, salt, and pepper over the vegetables. Toss everything together until the vegetables are well coated with the oil and seasonings.
Spread the seasoned carrot and parsnip strips in a single layer on a baking sheet. Use parchment paper for easy cleanup and to prevent sticking. Roast in the preheated oven for 25-30 minutes, or until the fries are tender and golden brown. Turn them halfway through the cooking time to ensure even roasting.
Remove the fries from the oven and transfer them to a serving dish. Garnish with fresh chopped parsley if desired. Serve hot with your favorite vegan dipping sauce.