One of our favorite snacks are these baked veggie fries. They’re a wonderful alternative to regular french fries, since carrots and parsnips are less starchy than potatoes and are loaded with extra nutrition. They are cleanse-approved and great as a side to a salad or yummy chicken slider.
Fun fact: did you know that carrots were not originally orange? They were purple, white, red, yellow and black. The Dutch began hybridizing red and yellow together in the 16th century to make them the orange that we all think of now. But those original colors have even more antioxidants and are generally less sugary than the newer orange ones. If possible, visit your local farmer’s market find heirloom varieties for this baked veggie fries recipe. You can also look for your own heirloom seeds when planning this year’s garden.
You can use any color carrot in these vegetable fries, just be sure to include the parsnips; they make the perfect combination. These are awesome with a homemade barbeque sauce if not cleansing, or beet hummus or mustard if you are.
For 2 servings
3 medium carrots, any color
3 medium parsnips (or 6 small)
3 tablespoons (or more) melted coconut oil or olive oil
a generous few pinches of sea salt
2 teaspoons paprika
fresh ground black pepper
Preheat oven to 400°F.
Slice the parsnips and carrots into thin french fry strips (not too thin or they may burn).
Place them in a single layer on a baking sheet, making sure they’re not overlapping too much.
Drizzle a generous amount of oil over them and toss with your hands a few times until well coated.
Sprinkle the sea salt, paprika and fresh ground black pepper over them.
Place in the oven and bake for 15 minutes. Check and stir or turn a bit, to make sure they don’t stick.
Bake for another 5 to 10 minutes or until tender and dark/golden.
Serve with dipping sauce of your choice.
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