Oven Baked Carrot and Parsnip Fries

I'm always looking for an easy way to add vegetables into every one of my meals. When I stopped eating sweet potatoes a few months ago, I thought I would never survive without sweet potato fries, but these carrot and parsnip fries have been a great alternative. They are so simple, but hit the spot. They are great dipped into this honey mustard dipping sauce. All you have to do is take a little paleo mayo and mix it with some dijon mustard and a a little honey. For a little kick, mix paleo mayo with chipotle powder and lime juice. 

Prep Time: 10 minutes        Cook Time: 30 minutes


  • 3 large carrots
  • 2 parnsips
  • 2 tbsp extra virgin olive oil
  • salt & pepper to taste


  1. Pre-heat oven to 425 degrees.
  2. Line a baking sheet with foil and coat with olive oil.
  3. Peel the carrots and parsnips and cut off the ends.
  4. Cut into 1/4 inch pieces.
  5. Place on the baking sheet and season with salt and pepper.
  6. Bake for 15 minutes. Turn over each piece to ensure they cook evenly.
  7. Bake for an additional 15 minutes.
  8. Serve as is, or with your favorite dipping sauce.