This content material initially appeared here. Republished with permission.
[Editor’s note: The original recipe lists a total carbohydrate count of 91 grams per serving. We happen to think that that is an overestimate. A 100g serving of parsnips – which, for reference, is the weight of about a dozen baby carrots – has 18g of total carbohydrates, much of which is fiber. If you’re counting carbs, we encourage you to use your kitchen scale and determine your own carb count.]
Whole30 Loaded Roasted Parsnip Fries are seasoned calmly with garlic, salt, and pepper, then topped with crispy, crumbled jalapeño bacon, drizzled in a zesty horseradish sauce, and topped with sliced scallions. There is SO a lot taste on this dish, and it’s 100% Whole30 compliant, Paleo, and Gluten Free!
Making my very own roasted veggie fries is without doubt one of the best methods I get my children to eat extra veggies. In case you haven’t seen, I’m a proud veggie-sneaking mother!
And I actually suppose parsnips are among the finest saved secret in greens. Why?
Parsnips are mildly candy and earthy in taste, so that they maintain up nice to roasting, and my children actually like them.. form of like carrots. As a bonus, they’re white in coloration. That means in case your children mechanically flip down something that appears like a veggie, it’s method simpler to sneak, in comparison with one thing like zucchini fries.
Loaded Roasted Parsnip Fries
Ingredients
Roasted Parsnips
-
6-8
medium parsnips -
1
Tablespoon
olive oil -
1/8
teaspoons
salt -
1/8
teaspoons
garlic powder -
1/8
teaspoons
pepper
Horseradish Sauce
-
1/2
cup
mayo -
1/2
teaspoons
horseradish -
1
Tablespoon
lemon juice -
1
teaspoons
water -
pinch
dry mustard -
1/8
teaspoons
salt or extra
to style -
1/8
teaspoons
pepper or extra
to style
Toppings
-
6
slices
jalapeno sugar-free bacon, cooked
or substitute common bacon -
3
scallions
thinly sliced
Instructions
Roast the Parsnip Fries
-
Preheat your oven to 425. Wash and peel (non-obligatory) the parsnips and trim the ends off. Slice into french fry sized items – 1/2 inch vast by about 4 inches.
-
Toss to coat the parsnip fries with olive oil and season with salt, pepper, and garlic powder.
-
Lay on a parchment lined baking sheet and roast for 20-22 minutes, turning as soon as midway by means of. *Watch intently for burning ends because it will get near the top of the prepare dinner time.
Prep the Toppings
-
Bacon: Cook the bacon in a skillet over medium warmth till crispy. Drain on a paper towel and permit to chill a bit earlier than roughly chopping.
-
Horseradish Sauce: Mix all substances collectively and season to style. Add extra lemon juice or a drop of water to skinny the combination, if wanted. Cover and refrigerate till you are able to serve it.
-
Chives: Wash and thinly slice the chives.
Assemble and Serve
-
Arrange the fries on a plate. Drizzle with the horseradish sauce, sprinkle the crumbled bacon, and high with chives. Season with salt and pepper and luxuriate in!
Recipe Notes
Variations: For a low carb choice, substitute turnips or rutabaga.
Please notice that the dietary data could fluctuate relying
on the particular manufacturers of merchandise used. We encourage everybody to examine particular
product labels in calculating the precise dietary data.
