Carrot Parsnip Fries Recipe

Carrots: These are the main vegetable in the recipe, adding sweetness and color.

Parsnips: Similar to carrots but with a unique, slightly nutty taste that pairs well with the carrots.

Olive oil: Helps the fries crisp up in the oven and adds a mild, fruity flavor.

Salt: Enhances the natural flavors of the vegetables.

Black pepper: Adds a little bit of heat and depth.

Garlic powder: Gives a savory, garlicky taste without the need to chop fresh garlic.

One of the most helpful steps in making these Carrot Parsnip Fries is tossing the fries with the olive oil and seasonings before baking. Here’s how to do it so every fry gets coated just right:

1. Put your peeled and cut carrots and parsnips into a big mixing bowl.
2. Drizzle the olive oil over the veggies.
3. Sprinkle on the salt, black pepper, and garlic powder.
4. Use your hands or a big spoon to gently toss everything together. Make sure each fry is covered with a little oil and seasoning.

This step is super important because the olive oil helps the fries get crispy and golden in the oven. The oil also helps the salt and spices stick to the fries, so every bite is full of flavor. If you skip this or don’t mix well, some fries might come out dry or bland.

When I first made these fries, I didn’t toss them enough, and some pieces barely had any seasoning. It made the whole batch less tasty. Now, I always take a minute to mix well, and it makes a big difference. Also, using your hands feels kind of fun and helps you feel if the fries are evenly coated.

One little shortcut I like is to toss the fries in the bowl right on top of the parchment-lined baking sheet. That way, I don’t have to dirty another dish when moving the fries to bake. Just be gentle so the fries don’t break. This simple step makes the whole process smoother and the fries way more delicious!

• carrots - Substitute with sweet potatoes: Sweet potatoes have a similar texture and sweetness when roasted, making them a great alternative.

• parsnips - Substitute with turnips: Turnips have a slightly peppery flavor that complements the sweetness of carrots or sweet potatoes, providing a similar texture when roasted.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for olive oil in roasting.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor profile.

• black pepper - Substitute with white pepper: White pepper has a slightly milder flavor but can be used in the same quantity to provide a similar level of heat.

• garlic powder - Substitute with onion powder: Onion powder offers a different but complementary flavor, adding depth to the dish in a similar way to garlic powder.

• Allow the carrot and parsnip fries to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled fries in an airtight container or a resealable plastic bag. If you're using a container, line it with a paper towel to absorb any excess moisture.

• Store the container or bag in the refrigerator. The fries will stay fresh for up to 3 days.

• To reheat, preheat your oven to 375°F (190°C). Spread the fries on a baking sheet and bake for about 10 minutes, or until they are heated through and crispy again.

• For freezing, arrange the cooled fries in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the fries to a resealable freezer bag or airtight container. Label with the date and store in the freezer for up to 2 months.

• When ready to eat, preheat your oven to 400°F (200°C). Spread the frozen fries on a baking sheet and bake for 15-20 minutes, or until they are hot and crispy.

• Avoid microwaving the fries, as this can make them mushy. Always opt for oven reheating to maintain their crispiness.

• Oven Method: Preheat your oven to 375°F (190°C). Spread the leftover carrot and parsnip fries on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and regain some crispiness.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the fries in a single layer in the air fryer basket. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the fries in the skillet and cook for 5-7 minutes, stirring occasionally, until they are warmed through and slightly crispy.

• Microwave Method: Place the fries on a microwave-safe plate in a single layer. Cover them with a damp paper towel to prevent them from drying out. Microwave on high for 1-2 minutes, checking and stirring halfway through. Note that this method may not retain the original crispiness.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Spread the fries on the toaster oven tray in a single layer. Heat for 10-12 minutes, flipping halfway through, until they are hot and slightly crispy.

• Oven: Used to bake the carrot and parsnip fries at the specified temperature until they are golden and crispy.

• Baking sheet: A flat, rectangular metal pan used to hold the fries while they bake in the oven.

• Parchment paper: Used to line the baking sheet to prevent the fries from sticking and to make cleanup easier.

• Mixing bowl: A large bowl used to toss the carrot and parsnip fries with olive oil, salt, pepper, and garlic powder.

• Peeler: A tool used to remove the outer skin of the carrots and parsnips.

• Knife: Used to cut the peeled carrots and parsnips into fry-shaped pieces.

• Cutting board: A sturdy surface used to safely cut the carrots and parsnips.

• Measuring spoons: Used to measure out the olive oil, salt, pepper, and garlic powder accurately.

• Spatula: Used to flip the fries halfway through the baking process to ensure even cooking.

Prep ingredients ahead: Peel and cut the carrots and parsnips the night before to save time on cooking day.

Use pre-cut veggies: Purchase pre-cut carrots and parsnips from the store to skip the chopping step.

Batch seasoning: Mix the olive oil, salt, pepper, and garlic powder in a jar ahead of time for quick seasoning.

Line baking sheet: Always keep parchment paper on hand to quickly line your baking sheet without fuss.

Preheat oven early: Turn on the oven before you start prepping to ensure it's ready when you are.