Happy Fryday!! Carrot +Parsnip Fries
I've seen carrot fries everywhere. On my Pinterest feed, Instagram feed, and as I peruse other people's blogs.
They got a quick scroll through because come on, if I'm gonna have fries, I'm either gonna have the real deal or at least use sweet potatoes or something. Until I made a tray of roasted veggies, and accidentally roasted the carrots too long, and made a crunchy carrot fry that was DELISH. I had to make an intentional batch.
So I get it if you're a little weary about this, but it's now something I love to make. Not that I don't enjoy some crispy real deal fries every so often, but these are a quick (and affordable) way to use your carrots you have in your fridge for a tasty snack.
I decided to get some parsnips to add a little change of color and new flavor, and they came out so well. They actually tended to crisp more than the carrots did!
Since I was roasting them at a high temperature, I decided to use ghee, and topped it with Sea Salt that actually comes from the Dead Sea! So tasty because it has seasonings in the salt blend already.
Without further ado, here is the recipe! I hope you enjoy :) And happy Fryday!
- 3 large carrots
- 2 large parsnips
- 1/2 tbsp melted ghee (I used Fourth + Heart California garlic)
- 1 tsp. sea salt (I used one infused with rosemary seasoning, YUM)
- Pre heat oven to 420 F
- Peel carrots and parsnips, and cut into fry shapes (Try to cut them all in the most similar size you can. This way, they will all crisp at the same time instead of having some crispy and some soggy. About 1/4-1/2 inch works)
- Place fries in a large bowl, and pour in ghee and sea salt/seasonings
- Mix well, then place on a baking sheet
- Bake for 11 minutes, flip them, and then bake for another 10-15 minutes (depending on how large you cut them)
*I added chopped parsley strictly for the picture LOL. It tasted good, but take it or leave it. Not necessary #foodphotographyprobs