Carrot & Parsnip Fries

Carrot and Parsnip fries


Carrot & Parsnip Fries

3 pc      Large Carrots, peeled, cut in half and into half-inch sticks
3 pc      Large Parsnips, peeled, cut in half and into half-inch sticks
2 tbsp    Sunflower oil
1/2 tsp   Garlic powder
1/2 tsp   Paprika
1/2 tsp   Chili Flakes
1/2 tsp   Salt
1/4 tsp   Black pepper
1 bunch   Cilantro, fresh, chopped


1/2 cup Greek Yogurt, plain
2 tbsp  Lemon juice
4 pc    Mint leaves, chiffonade
1/8 tsp Coriander, ground
1/8 tsp Cumin, ground
1/8 tsp Onion powder
1/2 tsp Honey (optional)
1/2 tsp Dijon mustard
1/8 tsp Salt

What you’ll Need

Equipment: Peeler, Large bowl, parchment-lined baking tray, medium bowl.


1. Preheat the oven to 375F (190C).

2. Place prepared carrot and parsnip sticks in a large bowl. To the same bowl, add in sunflower oil, garlic powder, paprika, chilli flakes, salt and black pepper. Toss to mix, until each “fry” is covered in the seasoning.

3. Spread out the fries evenly on a large parchment-lined baking tray and bake for approximately 25 to 30 minutes. Note, the amount of time may depend on the thickness of your fries and your oven. Cook until tender.

4. While the root vegetables are baking, make the dipping sauce. In a medium-size bowl, add in all sauce ingredients and stir until thoroughly combined.

5. Garnish fries with fresh chopped cilantro and dipping sauce on the side to serve.

6. Enjoy!

Recipe by Leanne Soochan

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