Are you looking for a healthy alternative to regular french fries? Easy Garlic and Rosemary Parsnip and Carrot Fries are just things. Flavorful, baked (or air-fried) crispy, and full of nutrients it is hard to go wrong!
Original Post Published 2/7/2017 Updated Post and Recipe 9/18/2020
It hit me one night when we were out at dinner at our favorite restaurant. Watching my child devour her fires that had been saturated in ranch dressing… “Man, that cannot be good for her!”
Now let’s be honest we don’t go out to eat much and I don’t feed her a lot of fried food. Nights like that night are always special treats, so a few fries with ranch is no big deal.
But! Just like most kids, she LOVES fries… I love fries. So I decided to experiment with different ingredients and seasonings. First off what is a veggie she loves? Carrots! Then what pairs well with carrots? Parsnips!
Developing the Recipe for Parsnip Carrot Fries:
Rosemary and thyme are a very common mix, however, I find that if you have nothing to counterbalance the rosemary the food tastes like soap… Yuck! That is where the garlic comes in. A little bit of garlic goes a long way. So, don’t add too much or the fries become spicy.
Let’s be honest, when you think baked carrots and parsnips you can’t help but think they typically come out mushy and not crispy. The trick to these fries is to slice them thin and bake at a high temperature. If you cut them too thick or try to slow cook on a low temp, they will come out mushy.
That is why this recipe is the perfect side dish for those crazy busy weeknights, they don’t take long to prep and make…hey you can even prep them in advance to speed up the process. Trim, cut, season, place in a bag, and when you are ready to bake them all you have to do is lay them out on a lined baking sheet. Be sure not to crowd or overlap, if you do they will not get crispy.
They go perfect with burgers…. Hey, I even make these Garlic and Rosemary Parsnip Carrot Fires for an afternoon snack!
Update to the Recipe:
Since first publishing this recipe back many many years ago they invented this thing called an air fryer. That is why I left this recipe as is however added the air fryer directions to it.
When making the air fryer, the same concept is there do not overcrowd it or become mushy.
I also updated an ingredient, I like adding red potato slices to the mix but this ingredient is completely optional. We just like it because it makes it more filling.
I hope you like the updates to this recipe for Easy Garlic and Rosemary Parsnip Carrot Fries and if you make it make sure you tag us we love to share your delicious meals!
Other Simple Sides:
FAQ and Tips
Common Questions that get asked about the recipe, and tips to save you time and money.
- Can I make these with other root vegetables?
Yes, you can just know that the cooking time may be different. (The softer the root vegetable the shorter the cooking time. The hardier the root vegetable the longer the cooking time) - Can this dish be prepped in advance?
Most potatoes oxidize once silenced and go bad, therefore I do not recommend prepping this side dish in advance. Unless you par-cook them and freeze them. - I don’t like rosemary is there something else I can use?
Absolutely! Feel free to get creative with your herbs and spices. I also like chili-garlic or oregano with chive on these fries.
Get the recipe for Garlic Rosemary Parsnip Carrot Fries:
Easy Garlic and Rosemary Parsnip & Carrot Fries
Ingredients
- 1 whole parsnip cut into 1/8 inch strips
- 3 whole carrots cut into 1/8 inch strips
- 2 medium red potatoes cut into 1/8 inch strips
- ½ tbsp garlic powder
- 1 tbsp crushed rosemary
- ½ tbsp dried thyme
- ½ tbsp kosher salt
- 2 tbsp olive oil extra virgin
- ¼ cup parmesan cheese grated
Instructions
For Baked Fries
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment baking paper. Easy clean up
- Trim carrot and parsnips using a veggie peeler to the outer surface off.
- Cut carrots, parsnips, and potatoes in half, then into wedges, then into strips. You want them about 1/8 inch thick stick strips. They should be thin and uniform so they cook evenly.
- Soak the potato strips in a bowl of water for 5 minutes. Then take out and lay them out on a dry surface and pat dry.
- Place the all strips into a bowl and toss them with garlic, rosemary, thyme, kosher salt, and olive oil
- Lay flat on a lined baking sheet making sure not to overcrowd or over-lap.
- Bake for 10-15 minutes until crispy, but not burnt.
- Once done remove from the fryer, sprinkle with some grated parmesan cheese, and enjoy!
For Air Fried Fries
- Trim carrot and parsnips using a veggie peeler to the outer surface off.
- Cut carrots, parsnips, and potatoes in half, then into wedges, then into strips. You want them about 1/8 inch thick stick strips. They should be thin and uniform so they cook evenly.
- Soak the potato strips in a bowl of water for 5 minutes. Then take out and lay them out on a dry surface and pat dry.
- Place all the strips into a bowl and toss them with garlic, rosemary, thyme, kosher salt, and olive oil
- Pre heat air fryer to 400 degrees
- Once ready place fries in air fryer just enough to fill up the bottom (you may need to do several batches) and fry for 8-10 minutes
- Once done remove from the fryer, sprinkle with some grated parmesan cheese, and enjoy!
Notes
Nutrition
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YUM! THIS LOOKS HEAVENLY! i love figuring out how to get my kids to eat more veggies and they’ll eat anything that looks like fries!