Fries are the ultimate comfort food. Why not mix it up a bit and instead of using potatoes, use parsnips! These Parsnip Fries are still crispy on the outside and fluffy on the inside and are perfect for dipping. Definitely one of our favourite parsnip recipes!
We love roasting parsnips to go with our weekly Sunday roast, but now we love having them on Saturday burger night too, but in the form of fries. Whenever people think of fries, they think of potatoes, but there are so many other vegetables that make great fries!
Along with carrots, parsnips are easy to cut into fries and roast in a little olive oil and seasoning. Like carrots, parsnips have a nice sweet flavour that you don't get from potatoes, but parsnips also have a more nuttier and earthier flavour.
If you are looking for other ways to use parsnip, then why not try our Slow Cooker Vegetable Soup, Parsnip Soup or Mustard and Honey Roasted Parsnips.
Why you will love it
- A great alternative to potato fries - If you are bored of the same fries all the time, these parsnip fries make a nice change.
- Much more flavour - Potatoes don't really have a whole lot of flavour, but parsnips do.
- Perfect with a burger - Fries and burgers are the perfect match.
- Easy to prepare - Very little prep is involved in these fries.
- Different flavour options - There are lots of different seasoning options.
- Parsnips - When it comes to choosing parsnips in the shop, it is best to choose parsnips that are small to medium in size and about 5 to 10 inches in length. Try to avoid any that are limp or shrivelled. The tips should be firm and pointy.
- Oil - We used a really good quality olive oil.
- Garlic - Fresh garlic is always best, but you could use ready chopped garlic in a jar to save some time.
- Salt and pepper
A full ingredients list with measurements is in the recipe card below.
How to make parsnip fries - Step by step
One: Peel and cut the parsnips into fries and put them in a bowl with the olive oil, salt, pepper and garlic and mix well.
Two: Put in to an oven-proof tray, making sure there is a bit of space between the fries.
Three: Put in a preheated oven at 200°C/400°F/Gas6 and bake for 20-25 minutes, turning a couple of times.
Four: Serve with dip.
Health benefits of parsnips
Parsnips are full of important nutrients. One cup (133 grams) contains 25% Recommended Daily Intake (RDI) of Vitamin C, Vitamin K and Foliate; 10% RDI of Vitamin E, Magnesium and Thiamine; and 7% RDI of Phosphorus, Zinc and Vitamin B6.
Parsnips are rich in antioxidants and they are high in soluble and insoluble fibre. They are also low calorie at just 75 calories per 100 grams.
Fries or chips - whatever you call them they are total comfort food and a burger is naked without them. We have kept these parsnip fries simple and just used a little olive oil, salt pepper and garlic powder, but you could always spice them up with other herbs and spices.
Give them a smoky flavour with a little bit of paprika, or a spicy kick with a pinch of chilli powder. You can use curry powder too. You could even give them an Italian twist with some oregano and thyme.
What are fries without a dipping sauce? You could go down the plain ketchup route and if you do then give our Healthy Tomato Ketchup a try. But why not try our Healthy BBQ Sauce, Ultimate Guacamole or mix some harissa in to some yogurt for a creamy spicy dip like in the photo.
I wouldn't recommend reheating these, but you could cut them up and mix them with oil and seasonings in advance and then keep them on a baking tray and covered until you are ready to pop them in the oven.
These are best eaten immediately, as they get a little soggy when being kept in the fridge and they don't reheat very well. However, if you do have leftovers then you can keep them in an air tight container in the fridge for 2 days and reheat in the oven.
When roasted, they kind of have a sweet flavour just like carrots do, but they also have a nutty flavour.
Yes, you certainly can. Cook them at 190°C for 17 minutes.
• Use half and half carrots and parsnips for a mix of vegetable fries.
• We kept the seasoning simple with just salt, pepper and garlic powder, but you could add some paprika for a smoky flavour or a punch of chilli powder for a kick of heat.
• Dip is important, so go with a homemade ketchup, BBQ sauce or a creamy harissa sauce.
• Want these a little sweeter? Add a drizzle of maple syrup about 5 minutes before they are ready to come out of the oven.
• To make these a little more indulgent, add some grated parmesan 5 minutes before they have finished cooking.
• Make sure there is enough room between each parsnip fry on the baking tray. You want them to get crispy. If they are too close together, they will steam rather than roast.
More side dishes
If you’ve tried this parsnip recipe, then please leave a comment below.
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Baked Parsnip Fries
- 500 g (1.1 lb) Parsnips
- 1 teaspoon Olive oil
- 1 pinch Sea salt and black pepper
- 1 teaspoon Garlic powder
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas6.
- Peel and cut 500 g Parsnips into fries and put them in a bowl with 1 teaspoon Olive oil, 1 pinch Sea salt and black pepper and 1 teaspoon Garlic powder. Mix well.
- Put into an oven-proof tray, making sure there is a bit of space between the fries.
- Put into the oven and bake for 20-25 minutes, turning a couple of times.
- Serve with dip.
- Use half and half carrots and parsnips for a mix of vegetable fries.
- We kept the seasoning simple with just salt, pepper and garlic powder, but you could add some paprika for a smoky flavour or a punch of chilli powder for a kick of heat.
- Dip is important, so go with a homemade ketchup, BBQ sauce or a creamy harissa sauce.
- Want these a little sweeter? Add a drizzle of maple syrup about 5 minutes before they are ready to come out of the oven.
- To make these a little more indulgent, add some grated parmesan 5 minutes before they have finished cooking.
- Make sure there is enough room between each parsnip fry on the baking tray. You want them to get crispy. If they are too close together, they will steam rather than roast.
Made this recipe? Let me know!