Easy Baked Root Veggie Fries Recipe

Baked root veggie fries in a pile on parchment paper.

5 from 1 vote

Easy Baked Root Veggie Fries Recipe

These delicious root vegetable fries are made with parsnips, carrots and beets that are lightly seasoned and coated with cornstarch to make them extra crispy and crunchy!

Prep Time10

Cook Time30

Total Time40

Course: Snacks

Cuisine: American

Keyword: root veggie fries, root vegetable fries, veggie fries

Servings: people

Calories: 246kcal

Ingredients

3 large parsnips peeled
3 large carrots peeled
2 large beets peeled
2 tablespoons extra virgin olive oil
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

Instructions

Preheat oven to 425˚F. Line a baking sheet with parchment paper.
Cut parsnips, carrots and beets into 1/3" thick strips, resembling french fries.
Toss the cut vegetables in oil, cornstarch and seasonings and arrange them into a single layer on the baking sheet.
Bake at 425˚F for about 30 minutes, turning them once with a spatula 1/2 through cooking time, until they are golden brown and crispy. Serve them right away with your favorite dipping sauce.

Notes

These veggie fries are best eaten hot out of the oven.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat to serve.
To cook veggie fries in an air fryer, bake them at the same temperature and shake them every 5 minutes until they are cooked through and crispy, about 20 minutes.

Nutrition