If you’re looking for a healthy fry alternatieve, these Vegan Baked Parsnip Fries are a must make. Just 5 minutes to prepare and 25 minutes in the oven and dinner is served. What I love about these easy Parsnip Fries is that they’re baked with just a little extra virgin olive oil so super healthy and not heavy like fried chips.
What different flavourings can you use to make these Baked Parsnip Fries?
I roasted these parsnip fries with fresh rosemary, thyme, salt, lemon zest and nutritional yeast for a dairy free cheesy taste. You can also add a little paprika for a nice kick too.
Indian – replace the thyme, rosemary and nutritional yeast with 1 – 2 tsp curry powder or cumin / coriander and turmeric mix.
Mediterranean -replace the thyme and rosemary with 1 tbsp of dried Italian herbs and toss through some chopped olives and sundried tomatoes at the end. Option to roast the olives if you prefer so they go all crispy. Don’t roast the tomatoes though, they will just dry up.
How to serve these Baked Parsnip Fries
Serve these roasted parsnips with your favourite protein (baked tofu or salmon, roast chicken or turkey if you’re not vegan) and a nice salad or some steamed vegetables. Since it’s the festive season, why not try these for Christmas in place of your traditional roasted parsnips for a healthy Christmas side dish?
I hope you enjoy them!
Parsnip fries
INGREDIENTS
- 500 g parsnips ( I used organic so no need to peel)
- 1.5 tbsp extra virgin olive oil
- 1 tbsp fresh thyme leaves or 1/2 tbsp dried
- 1/2 tbsp rosemary fresh, leaves or 1 tsp dried
- 1/2 tsp garlic powder
- 1/3 tsp flakey sea salt, or to taste (I like Maldon Salt)
- 3 tbsp nutritonal yeast
- Optional 1/2 tsp paprika
- zest of 1/2 1/2 lemon
To serve
- 2 tsbp fresh parsley, chopped or a scattering of fresh thyme
VEGAN AOLI
- 3 tbsp vegan mayonnaise (I like Hunter & Gather)
- 1/4 tsp lemon juice
Method
- Preheat the oven to 220C / 200 fan.
- Scrub and wash the parsnips. Peel if not using organic. Trim the ends and cut into shoestring fries about 1/2 cm thick and 3 inches long.
- Place the fries on a greaseproof lined baking tray and toss with the herbs, optional paprika, seasoning, nutritional yeast, 1/2 the lemon zest and olive oil. Bake for 25 - 30 minutes until golden, turning once during cooking.
VEGAN AIOLI
- Mix the mayo with lemon zest.
- To serve, scatter the Baked Parsnip Fries with the remaining lemon zest, optional more salt and fresh herbs (either more thyme or some fresh chopped parsley) and vegan aioli.
