Roasted carrot and parsnip fries with two dips


I know it’s not really fair to call these fries but I must. The fact remains not much can compare to the delicious deep fried potato. Yes I said it. However I think everything in moderation is important. So when you are craving fries and you just had some yesterday and know you should not be eating those deep fried versions so soon, opt for these.


Look at the gorgeous color they give off. Just so you know they are really good, especially with the Basil parmesan pesto and Creamy avocado dip.


2-4 servings 

Active: 20-25 minutes        Total: 40-45 minutes


  • 2 purple carrots
  • 2 orange carrots      carrots and parsnips equal to about 4 pounds
  • 2 yellow carrots
  • 2 parsnips
  • 2 tablespoons olive oil
  • 1 teaspoon iodized salt
  • 1/8 teaspoon black pepper

Ingredients for dip #1

  • 1/2 cup fresh basil
  • 1/2 cup fresh shredded parmesan
  • 1 tablespoon olive oil
  • 4 tablespoons water 2 tablespoons pine nuts

Ingredients for dip #2

  • 1 ripe medium avocado
  • 1/2 cup greek yogurt
  • 1/2 lime wedge 


  1. Preheat oven to 450 degrees
  2. Clean, peel, and chop carrots and parsnips into strips or fry size pieces
  3. Place parsnips and carrots in bowl and add olive oil, salt, and pepper
  4. Toss to coat
  5. Place on baking sheet  and spread out in single layer
  6. Roast for 20 minutes, flip and roast another 10 minutes till tender and browned in spots
  7. Serve with parmesan basil pesto and creamy avocado dip (recipe below)

Instructions for dip #1 

Basil parmesan pesto

  1. Place basil, parmesan olive oil, water, and pine nuts in a blender and blend until smooth

Instructions for dip #2

Creamy avocado dip

  1. Cut open avocado, remove pit, and squeeze out avocado into a bowl
  2. Mash with fork
  3. Add greek yogurt and juice from lime wedge


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