salt + pepper parsnip fries {v, gf}

Local parsnip simply baked with evoo, pink salt, black pepper. One of my favorite healthy snacks, especially in the Fall when parsnips are abundant at the Farmer’s Markets! Perfect for dipping and super kid friendly.

This recipe is simply seasoned with salt and pepper, but there are so many different flavor combinations you can explore with: Toss in garlic powder and nutritional yeast for garlicky-cheese fries. Paprika, cayenne, and chilli powder for spicy seasoned parsnip fries! Or even go sweet with cinnamon, maple syrup, or coconut sugar for dipping in a yogurt/nut butter.

Prep time: 10 minutes 
Total time: approx. 50 minutes 
Serves 4-5 adults


What you’ll need:

8-10 large parsnips
4-5 tbsp olive oil or avocado oil 
1/2 tsp salt
1/2 tsp pepper 
Seasonings of choice


What you’ll need to do:

1. Preheat oven to 375 on convection roast if you have that setting- best for getting veggies nice and crisp!
2. Wash and dry parsnips. Peel if it’s an older parsnip {tougher skin}, or if you don’t like the skin, but I like to keep the skin on. Slice parsnip into about 1-1/2” thick fry shapes. 
3. In a large mixing bowl, toss parsnip slices in a evoo, s+p, and your seasonings of choice. Can be sweet or savory!
4. Roast on 375 for about 30 min. Flip and roast for another 15-20 min or until golden and crispy!

I love dipping these in hummus, guac, or Fall soup! Also complementary along side veggie burgers or your favorite sandwiches.


In health, 


Molly