I love fries. So much so that I could eat my entire daily allotment of carbs in one sitting. They're just so tasty and addicting. And they go great with everything. When I was walking through the produce section of the grocery store the other day and looking at all the beautiful vegetables, I decided I wanted to try something new. A vegetable that I'd never tried before. I picked up a rutabaga first. I knew very little about rutabaga. I'd never eat one before. I just knew that it was a root vegetable and in comparison to potatoes it had very little carbohydrates. By no means am I a carbaphobe though, I love my carbs, especially on intense training days they're so essential. But nevertheless I think it's nice to have some lower carb tasty vegetable options. On rest days I like to eat lower carb, higher fat, so having a treat like this will be perfect. And a variety of vegetables is always important.
So after I grabbed my rutabaga and decided I wanted to make some root vegetable fries (it was the first thing that came to mind, I'm not sure why, maybe because the rutabaga reminded me of a potato and potatoes made me think of fries), I decided to pick up a couple other root vegetables; parsnips and turnips. You can use any root vegetable you like in this recipe. I'd recommend potatoes, sweet potatoes, carrots, parsnips, beets, turnips or rutabaga. Serve with homemade ketchup and honey mustard for a delicious snack or side dish!
Root Vegetable Fries
Prep 10 min
Cooking 45 min
- 2 pounds of root vegetables peeled and cut into thick strips (rutabaga, parsnip, carrots, turnips and/or celery root)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tbsp fresh thyme
- Salt and pepper
- Preheat oven to 400F
- Add the root vegetables to a bowl with the olive oil, smoked paprika, thyme, salt and pepper and mix until fully coated
- Line a baking sheet with foil and spread the fries out in a single layer
- Bake for 45 minutes (flipping the fries halfway through)
- Switch your oven to broil for the last 5 minutes of cooking to crisp them up
- Season with more salt and pepper