Swap potatoes for parsnips to make these healthy baked parsnip fries! Great with your favorite burger, they're irresistibly crispy, sweet & salty.
Happy Fri-day! (pun intended, I’m so sorry).
What I’m not sorry about are these parsnip fries – they’re awesome and super simple to make. I recommend making extra because you (or your significant other – I’m not naming any names here), will likely eat most of them right off the baking sheet, and you’re going to want a few left to enjoy with your burger.
Not only are these parsnip fries healthier than traditional fries (they have much more fiber), but they have a unique flavor. If you’ve cooked with parsnips before, you know that they’re slightly sweet. As a result, these crispy fries have a fantastic sweet & salty taste that makes them totally addictive.
If you don’t gobble them up straight off the pan, they’d be great with any of the following recipes:
- Best Darn Vegan Veggie Burger
- Falafel Burgers with Yogurt Dill Sauce
- BBQ Jackfruit Sandwiches
- Vegan Black Bean Quinoa Burger
- Portobello Pups
I like to serve my fries with ketchup, mayo, or chipotle sauce for dipping. For fry variety, try these sweet potato fries, too. Let me know what you think in the comments, and enjoy!
Baked Parsnip Fries
- Parsnips
- Extra-virgin olive oil
- Sea salt
- ketchup and/or mayo
- Preheat your oven to 375F.
- Scrub your parsnips clean and lightly peel them (you don't have to peel them if yours are really clean). Slice into thin strips.
- Toss with a drizzle of olive oil and a few good pinches of salt.
- Bake 15-25 minutes, or until golden brown, flipping halfway.
- Remove from oven and serve immediately. These are best hot.
This post is sponsored by Sir Kensington’s. All opinions are our own, it’s delicious stuff.
my favorite… mixing ketchup with sriracha… always!
not a huge fan of mayo, but I like it mixed with chipotle… I sense a theme!
thank you for your beautiful and inspiring work. I look forward to it every week!
The egg is the sole reason I could never be vegan. The egg has the widest repertoire of uses of any ingredient from merengue to custards, from omelets to soufflés. The egg is amazingly transformative, but i digress….. I could eat mayo with nearly anything, with ketchup a close second. So I love to mix the two together for an old fashioned “Rose Marie” sauce that I serve with grilled shrimp. I have just discovered this site, and I love your recipes and your blog. Thanks!
I like to dip my veggie burgers in a mix of ketchup and mustard.
I’m going to try the parsnip fries recipe later today – looks delicious! I actually enjoy making a combination of ketchup and mayo for my fries. Sometimes I add a little mustard to the mix too.
I LOVE ketchup on cottage cheese…I also like to mix ketchup, mayo and relish…with a few extras, to make burger sauce!
I actually tried Sir Kensington’s the other day and it was great. Still love mixing mayonnaise and ketchup for hot dogs which my mom did for us when were kids.
I love homemade sweet potato fries, fried potatoes and regular fries with fry sauce and/or salsa.
I didn’t grow up eating ketchup or mayo but when I met my husband his love of ketchup and mayo with fries got me hooked. For office bbqs I sometimes make a slaw with chipotle mayo, lime and lots of red cabbage and veggies. I hope to try this brand soon!
I use ketchup a lot less than I did as kid when I put it on everything from mashed potatoes, to rice, to beans. My favorite way to use it now is to mix it with brown sugar, Sriracha, and dry mustard as a meatloaf topping. I also love it on hot dogs (no mustard for me) and burgers.
I love mayo. I use it instead of ketchup as dip for fries, although sometimes I mix the two together. I love all kinds of creamy mayo-dressed salads like macaroni and potato and mayonnaise-based dressings are my favorites for green salads. Currently, my favorite way to use it is to add chopped chipotles in adobo and fresh lime juice to make a sauce for fish tacos.
Ketchup must be on the table for my mom’s homemade macaroni and cheese! I also love mayo and cracked black pepper on a simple tomato sandwich.
When I was in Jr High School, we would mix ketchup and mayo for fry dipping. I now prefer ketchup plain and even on veggies for a bit of extra umami zing. Ketchup is also good with a hint of Sriracha Mayo is good with a little lemon juice and dill mixed in.
I mix up ketchup with a little mayo – perfect creamy dip for my buffalo wings.
A BLT is not complete without a generous slather of mayo.
Lately I’ve jumped on the egg muffin bandwagon. They’re amazing! I make mine with spinach, carrots, and Morningstar Farms veggie sausage with ketchup on top of the finished baked product.
ketchup on white rice, crazy i know!!! : )
My Mom used to make us a dipping sauce with our fish sticks- it was an even ratio of ketchup to mayo with dill weed sprinkled on top. I still use it to this day for my fish sticks (today as a matter of fact) and I’m always looking for ways to kick it up a notch!
Omg! I just adore Sir Kensington’s ketchup! I don’t like ketchup normally but Sir Kensington’s is delicious. I usually fry up some crispy salt and pepper Dover sole fillets and dip them in it!
Mayo on fries…yum yum! But also perfect on egg sandwiches!
I like to make an aioli to dip grilled veggies or use on a sandwich. I like ketchup in barbecue sauce for baked beans or on a burger.
Delish! I am envisioning a unique but oh-so-homey meatloaf to use the ketchup in before this wintry season ends! And the mayo on a grilled chicken sandwich…. ohmeohmy, I can’t wait for summer!