Parsnip and Carrot “Fries”

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!  🙂

IMG_0718

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.

Serve hot.

Husband Rating:

Food for Thought:  This would be tasty also tossed with either garlic or thyme.

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3 responses

  1. Looks great 🙂 I really like sweet potato fries as well – just toss them in salt, pepper, paprika, a bit of olive oil and then bake for 30-40 mins. If you bake them on a rack, they’ll turn out gorgeously crispy too!

  2. […] Shredded BBQ Chicken with Carrot and Parsnip Fries and a […]

  3. […] was super simple to put together and turned out pretty good.  My family ate it on buns with some parsnip and carrot fries and coleslaw.  To make it gluten-free for me, I simply ate mine without the bun, on the coleslaw.  […]

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