I know what you’re thinking! These parsnip fries are good! Plus they’re healthy, Whole 30 and keto compliant, and super simple. I’d compare them to homemade sweet potato fries, but better.
I can barely even call this one a recipe because it’s so easy. Parsnips are the perfect side dish to for burgers, but I would eat them anytime. I love the slightly spicy flavor, and roasting really brings out their sweetness.
What is a parsnip?
Parsnips look like a white carrot, but they are actually part of the parsley family. Cook them in the same ways as you would cook a carrot: roasted, boiled, steamed, etc. You can take the skin off before cooking, but I usually leave it on. I like the stronger flavor and texture. Make sure you scrub them well before cooking.
Here’s the Recipe
After you wash and dry the veggies, chop them into long 1/2″ strips, about the size of a thick French fry. Toss them in a bowl with some olive oil, and sprinkle them with sea salt, pepper, garlic powder, and paprika. You can prep these ahead of time, but make sure that they get a good coating of olive oil.
Spread the fries in a single layer onto a parchment or foil-lined baking sheet. I find that using parchment helps them get a little more crispy. Bake on 425 for about 20 minutes. If you need to reheat the parsnips, I recommend using the toaster oven.
Below is a printable PDF version of this recipe:
Let me know if you try this recipe!