Gluten-Free, Whole30, Paleo, Vegan, Vegetarian
Seasoned Fries, anyone? What kid or adult doesn’t love fries! For kids, I think it is the fact that they get to eat little sticks with their sauce of choice, and it is the soft center with the crisp outside for us adults. No debate from us on the deliciousness of the amazing seasoned fries! But wouldn’t it be nice to have fries that are nutritious, full of flavor, and lacked all the added stuff?
If that was a yes, you are in the right place. Have you ever thought about turning different kinds of veggies into fries? We all love a good potato, but sometimes it is nice to change things up. Maybe, your kid needs more veggies or you need more veggies in your diet. These Carrot & Parsnip Fries are a perfect way to eat your veggies in a fun and delicious way.
Guju Sauce Used: Red Pepper Indian Sauce
Source of Inspiration:
We love seasoned fries as much as the next but want to ensure they are made with the best ingredients possible. Tossing sliced veggies in our Red Pepper Indian Sauce gives these fries all of the flavor we love without any added sugars, preservatives or inflammatory ingredients and that makes us very happy to serve these to our loved ones!
Prep Time: 10 min
Cook Time: 25-30 min
Total: 35-40 min
- 4 large carrots, peeled & sliced as fries
- 8 small parsnips, peeled & sliced as fries
- 2 tablespoons avocado oil
- ½ cup of Guju Red Pepper Sauce
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup cilantro, minced
- Preheat your oven to 400 degrees Fahrenheit.
- Add all ingredients except cilantro to a large mixing bowl and toss well until all of the veggies are coated in Guju Red Pepper Indian Sauce, avocado oil and seasonings.
- Arrange in a single layer on a baking tray lined with parchment paper.
- Bake in the oven for 15 minutes, then toss with a spatula, and continue to bake for 10-15 more minutes or until veggies are soft and their edges have crisped.
- Remove from the oven and serve with minced cilantro.
- Store leftovers in the fridge for up to 5 days.
Notes: We loved using carrots and parsnips in this recipe, but you can use either all carrots, all parsnips, sweet potatoes or potatoes.
Recipe creation and photography done by Sarah Steffens @sarahsteffens_personalchef