This time of year, grocery store aisles fill up with squash and root vegetables galore. And while I’m still yet to meet a veggie I didn’t like, parsnips have made their way to top my list thanks to their versatility. Parsnips are perfect for everything from a mash to soups and stews, so these “white carrots” might just become your new favorites too.
In college, I discovered how easy they were to roast up into fries, but since getting my air fryer, everything has changed. While the air fryer gets veggies crispy in no time, you most certainly can use your oven as well. They still turn out delicious!
Not only are parsnips a great, healthy alternative to the fries we love, but they’re also filled with essential nutrients including vitamin C, vitamin K and folate. They’re likewise high in antioxidants, soluble and insoluble fiber to aid in immune function and digestion.
As for the spices on these tasty fries, I was inspired by a childhood favorite…Pizza Pringles. GASP! I know, I used to adore junk food, especially anything salty and crunchy. Cheetos, Cheez-Its, you name it. Hence why they serve as inspiration for many of my snack recipes, like my Healthy Homemade Cheez-Its.
Luckily this recipe gives you that same yumminess on the more nutritious side. Simply mix together some paprika, garlic powder, Italian seasoning, salt and pepper. Sprinkle the seasonings on your cut parsnips with a little bit of avocado or olive oil, and air fry or roast to perfection.
But what are fries without a good dipping sauce, right? For the real pizza effect, serve these with a side of marinara sauce or dairy-free queso for a “cheese pizza” (what I used).
Go ahead and spice up your fry game with this fun and flavorful twist on one of my personal favorite seasonal veggies!
- 3 large parsnips, ends discarded & cut into similar sized "fries"
- 2 tsp avocado or olive oil
- 1 heaping tsp Italian seasoning
- 1 tsp paprika
- ½ tsp garlic powder
- salt & black pepper to taste
- minced chives to top (optional)
- marinara, ketchup or queso to dip
If using an oven, spread evenly on a baking sheet, and roast for 25-30 minutes at 450 degrees, flipping halfway through.
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