Loaded Roasted Parsnip Fries – Diabetes Daily

This content originally 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 lightly 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 much flavor in this dish, and it’s 100% Whole30 compliant, Paleo, and Gluten Free!

Making my own roasted veggie fries is one of the easiest ways I get my kids to eat more veggies. In case you haven’t noticed, I’m a proud veggie-sneaking mom!

And I really think parsnips are one of the best kept secret in vegetables. Why?

Parsnips are mildly sweet and earthy in flavor, so they hold up great to roasting, and my kids really like them.. kind of like carrots. As a bonus, they’re white in color. That means if your kids automatically turn down anything that looks like a veggie, it’s way easier to sneak, compared to something like zucchini fries.

Loaded Roasted Parsnip Fries

Author Laura Miner of Cook at Home Mom


Roasted Parsnips

  • 6-8
    medium parsnips
  • 1
    olive oil
  • 1/8
  • 1/8
    garlic powder
  • 1/8

Horseradish Sauce

  • 1/2
  • 1/2
  • 1
    lemon juice
  • 1
  • pinch
    dry mustard
  • 1/8
    salt or more
    to taste
  • 1/8
    pepper or more
    to taste


  • 6
    jalapeno sugar-free bacon, cooked
    or substitute regular bacon
  • 3
    thinly sliced


Roast the Parsnip Fries

  1. Preheat your oven to 425. Wash and peel (optional) the parsnips and trim the ends off. Slice into french fry sized pieces – 1/2 inch wide by about 4 inches.

  2. Toss to coat the parsnip fries with olive oil and season with salt, pepper, and garlic powder.

  3. Lay on a parchment lined baking sheet and roast for 20-22 minutes, turning once halfway through. *Watch closely for burning ends as it gets close to the end of the cook time.

Prep the Toppings

  1. Bacon: Cook the bacon in a skillet over medium heat until crispy. Drain on a paper towel and allow to cool a bit before roughly chopping.

  2. Horseradish Sauce: Mix all ingredients together and season to taste. Add more lemon juice or a drop of water to thin the mixture, if needed. Cover and refrigerate until you’re ready to serve it.

  3. Chives: Wash and thinly slice the chives.

Assemble and Serve

  1. Arrange the fries on a plate. Drizzle with the horseradish sauce, sprinkle the crumbled bacon, and top with chives. Season with salt and pepper and enjoy!

Recipe Notes

Variations: For a low carb option, substitute turnips or rutabaga.

Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.


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Author: Mabel Freeman