Parsnip and Carrot Fries

Ok, it’s official – parsnip fries are delicious! I renounce the need for potatoes in my cooking hence forth!! (see My Favorite Substitutions)

This recipe came from Weekly Greens. All it is is:
Carrots and parsnips sliced into fries (I left the skin on!)
Olive oil
(Pepper if you have it – I still can’t find mine)
A 450*f oven for ~30 minutes

The carrot fries were delicious, but I don’t know that I’d substitute them for potato fries – maybe for sweet potato fries (and who would ever want to do that??)

The parsnip fries were amazing! They have such a mild flavor, like potatoes, and the roasting brought out a subtle sweetness. The texture was similar-enough as well – crispier on the outside and soft on the inside. But not mushy. I’m sure if they were fried instead of baked that would make them more like traditional fries, but I don’t think there’s any need! I would 100% dip them in ketchup, or ranch, or serve them with burgers, or anything else that you’d do with potato fries – such an amazing alternative!!