Now that I have gone gluten-free, I am realizing that my side dishes are where I need to put more thought. It was easy to depend on having some sort of carb (pasta, bread, etc.) on the side and then just cook up some veggies from the freezer. But, now without the carb side, I feel like I need to round out our meals a little more with flavoring the veggies. (BTW, you can do quinoa or brown rice for whole grain sides on a g/f diet, but I am trying to simply reduce our overall consumption of carbs at dinner.)
These “fries” were great for encouraging the kids to try. I guess it really is all in the name and presentation! 🙂
Parsnip and Carrot “Fries”
Recipe adapted from http://www.sugarfreemom.com/recipes/roasted-carrots-parsnip-fries/
1 lb. carrots, peeled and cut into matchsticks
1 lb. parsnips, peeled and cut into matchsticks
1-2 Tbsp. olive oil
sea salt/pepper to taste
In large bowl, toss carrots, parsnips, and olive oil.
Spread evenly in a single layer on a baking sheet sprayed with cooking spray.
Sprinkle with salt and pepper.
Bake at 425 degrees for 25-30 minutes until tender and slightly browned on the edges.
Food for Thought: This would be tasty also tossed with either garlic or thyme.