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!
We’re officially moved into our new apartment, and overall it’s gone pretty smoothly! But let me tell you, my country kids are NOT used to the close quarters. At the splash pad, my three year old stripped naked, peed, and ran into the water. My daughter has taken to throwing our things into the toilet bowls, gleefully laughing at our horror. I’ve learned that my six year old has the heaviest feet on the planet, and so has our downstairs neighbor. The ease of downsizing definitely feels like a really welcome break though, especially after the craziness of the last five years. Adjusting to change is tough work for little minds, so we’re doing our best to make it easier on them.
That means getting back to our normal routines as much as possible. About once a week for the last two years, we’ve done a family movie night together, enjoying something kind of fun and different for a snack while we watch whatever’s on Netflix or Amazon. Since it’s summertime, we don’t even need to wait for the weekend, so I declared Monday our special movie night for the week. I made these roasted parsnip fries, topped them with Jalapeño Naked Bacon (it’s not spicy at all, my kids love it and even my one year old eats it!). My husband was calling them Disco Fries, a nod to our favorite food that we used to grab at diners back in the day. We left the horseradish sauce off for the kids, because even the most adventurous kid eaters probably don’t love the flavor of horseradish. Mine definitely don’t. The movie of the night? The Lorax! Highly recommend this one for families – it’s adorable and the music is great!
Back to the fries! 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. They’re mildly sweet and earthy in flavor, so they hold up great to roasting, and my kids really like them. Plus they’re white, so if your kids automatically turn down anything that looks like a veggie, it’s way easier to sneak than say zucchini fries.
If you haven’t noticed parsnips in stores before, they look like big white carrots. I try to choose ones about the same size as carrots, because the bigger they get, the woodier they are in texture. If you can’t find parsnips or would prefer something different, you can totally substitute potatoes of course (everybody loves a classic!) or any other veggie you like to make fries with! We enjoyed these loaded parsnip fries as a fun side dish on their own, but they’d go perfectly on the side of a juicy steak to make a complete meal.
Roasted Parsnip Fries with Jalapeño Bacon and Horseradish Sauce
Whole30, Paleo, Gluten Free
- 6-8 medium parsnips
- 1 tbsp olive oil
- 1/8 tsp salt
- 1/8 tsp garlic powder
- 1/8 tsp pepper
- 1/2 cup mayo be sure it's compliant
- 1/2 tsp horseradish
- 1 tbsp lemon juice
- 1 tsp water
- pinch dry mustard
- 1/8 tsp salt or more, to taste
- 1/8 tsp pepper or more, to taste
- 6 slices jalapeno bacon, cooked or substitute regular bacon
- 3 scallions thinly sliced
Cook the Parsnip Fries
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.
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 once halfway through. *Watch closely for burning ends as it gets close to the end of the cook time.
Prep the Toppings
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.
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.
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 top with chives. Season with salt and pepper and enjoy!
Variations: For a low carb option, substitute turnips or rutabaga. If you don’t like horseradish, substitute a drizzle of my honey-less mustard sauce!
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Will you be making these Whole30 Loaded Parsnip Fries? I’d love to see!! Tag me on Instagram @cookathomemom!