EGG-FREE, NIGHTSHADE-FREE, NUT-FREE, VEGETARIAN
These oven-roasted “fries” will completely change your perception of parsnips and carrots. Their mildly sweet flavor and slightly crisp exterior make eating your vegetables an irresistible task.
Makes 3 or 4 servings
Prep time: 20 minutes
Cooking time: 35 minutes
1 pound carrots, peeled
1 pound parsnips, peeled
3 tablespoons coconut oil or ghee, melted
1 teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon sea salt, or more to taste
¼ teaspoon freshly ground black pepper
1. Preheat the oven to 450°F. Line a baking sheet with parchment paper or aluminum foil.
2. Cut each carrot in half crosswise, then cut each half lengthwise into ½-inch-thick strips. Repeat with the parsnips.
3. In a large bowl, toss the carrots and parsnips with the coconut oil until all sides are coated. Arrange the fries in a single layer on the prepared baking sheet and season them with the thyme, garlic powder, salt, and pepper. Toss gently to coat.
4. Roast for 30 to 35 minutes, until the vegetables are golden brown, flipping once halfway through to ensure even cooking.