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Root Vegetable Fries

Serves 4
Time 50 min
For a pleasingly offbeat side dish or snack, try this fresh and healthy variation of that old favorite, french fries. Sweet potatoes, turnips and celery root work well in this recipe, too.
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 pound parsnips, peeled and cut into thick strips
  • 3/4 pound rutabagas, peeled and cut into thick strips
  • 3/4 pound carrots, cut into thick strips
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
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Exclusively for Prime members in select ZIP codes.

Method

Position oven rack in the center of the oven and preheat to 400°F.

Gently toss oil, parsnips, rutabagas, carrots and salt and pepper together in a large bowl. 

Transfer vegetables to 2 large baking sheets, arranging them in a single layer. (Arrange vegetables roughly in groups, since their cooking times differ slightly and some may be removed before others.) 

Bake, turning often, until golden brown and cooked through, 40 to 60 minutes. 

Transfer fries to a large platter and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1/4 cup extra-virgin olive oil
  • 1 pound parsnips, peeled and cut into thick strips
  • 3/4 pound rutabagas, peeled and cut into thick strips
  • 3/4 pound carrots, cut into thick strips
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.