Carrot and Parsnip Fries Recipe

Carrots: A root vegetable that is sweet and crunchy, perfect for roasting.

Parsnips: Similar to carrots, these have a sweet, nutty flavor and are great when roasted.

Olive oil: Used to coat the vegetables, helping them to crisp up in the oven.

Salt: Enhances the natural flavors of the vegetables.

Black pepper: Adds a mild heat and depth of flavor.

Paprika: Provides a smoky, sweet flavor that complements the sweetness of the vegetables.

To achieve perfectly crispy fries, make sure the carrot and parsnip strips are evenly cut. This ensures they cook at the same rate. Additionally, avoid overcrowding the baking sheet; if necessary, use two sheets to allow hot air to circulate around each piece, promoting even browning.

• carrots - Substitute with sweet potatoes: Sweet potatoes offer a similar sweetness and texture when roasted, making them a great alternative to carrots in fries.

• carrots - Substitute with butternut squash: Butternut squash provides a sweet and slightly nutty flavor, similar to carrots, and roasts well to a crispy texture.

• parsnips - Substitute with turnips: Turnips have a slightly peppery taste and firm texture, which can mimic the earthiness of parsnips when roasted.

• parsnips - Substitute with celeriac: Celeriac, or celery root, has a mild, earthy flavor and can be roasted to a similar texture as parsnips.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for roasting fries.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral-flavored oil with a high smoke point, suitable for roasting.

• salt - Substitute with sea salt: Sea salt can provide a similar salty flavor with a slightly different mineral content.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and can be used in the same quantity for seasoning.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile but with a slightly different aroma.

• black pepper - Substitute with cayenne pepper: For a spicier kick, cayenne pepper can be used, but in smaller quantities due to its heat.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish while maintaining the sweet peppery flavor.

• paprika - Substitute with chili powder: Chili powder can provide a similar color and a bit of heat, though it will alter the flavor profile slightly.

• Oven: Used to bake the fries at a high temperature, ensuring they become golden and crispy.

• Peeler: Essential for removing the outer skin of the carrots and parsnips, providing a smooth surface for even cooking.

• Knife: Utilized to cut the peeled carrots and parsnips into fry-like strips, ensuring uniform size for consistent cooking.

• Cutting board: Provides a stable surface for safely peeling and slicing the vegetables.

• Mixing bowl: Used to toss the vegetable strips with olive oil, salt, pepper, and paprika, ensuring even coating.

• Baking sheet: A flat surface to spread the seasoned vegetable strips in a single layer, allowing for even baking.

• Spatula: Handy for turning the fries halfway through the baking process to ensure they cook evenly on all sides.

Prep ahead: Peel and cut the carrots and parsnips the night before. Store them in an airtight container in the fridge.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Batch cooking: Double the recipe and bake on two trays. You can reheat leftovers for a quick snack.

Even cuts: Cut the vegetables into uniform sizes to ensure they cook evenly, saving time on checking for doneness.

Pre-mix spices: Combine salt, pepper, and paprika in advance to quickly season the fries.