Roasted Carrot and Parsnip Fries
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.
Ingredients
- 5 carrots
- 5 parsnips
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 2 tablespoon chopped parsley (optional)
- 1/2 teaspoon salt
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, dried thyme, salt 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 warm
Notes
Tips:
For extra crispiness, you can increase the oven temperature to 450°F (230°C) but keep an eye on the fries to prevent burning.
For extra crispiness, you can increase the oven temperature to 450°F (230°C) but keep an eye on the fries to prevent burning.