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!
A little silly background on how these Whole30 Baked Parsnip Fries came to be:
We spent the last two weeks moving 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 (Sorry!).
The ease of downsizing definitely feels like a really welcome break though, especially after the craziness of the last five years, but 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.
Ever since I was pregnant and sick with my second, we’ve done a family movie night together about once a week. It was just our little way of ignoring everything going on and enjoying something easy and different. We’d make a fun snack while we watch whatever’s new on Netflix or Amazon. And since it’s summertime right now, we don’t even need to wait for the weekend to do it!
I declared Monday our special movie night for the week. And I decided to make something fun! So I made these Whole30 Loaded Roasted Parsnip Fries in the oven, topped them with Jalapeño Naked Bacon (It’s really 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 NY 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. At least mine definitely do not.
The movie of the night? The Lorax! Highly recommend this one for families – it’s adorable and the music is great!
Okay, back to the Parsnip Fries Recipe!
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?
What do parsnips taste like?
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.
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! You could also swap any other veggie you like to make fries with, like zucchini, carrots, or turnips!
- If you aren’t a fan of horseradish, I totally get it. Swap out ketchup for a more classic spin on fries or a drizzle of brown gravy for a healthy spin on poutine.
What to serve with Parsnip Fries:
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.
If you like this Whole30 Loaded Roasted Parsnip Fries Recipe:
Then you’ve gotta try some of my other super fun, healthy recipes!
- Lobster Rolls Stuffed Grilled Avocados (Whole30, Low Carb)
- Big Mac Potato Skins with Special Sauce (Whole30, Paleo)
- Easy Snack Board Crudites with Dips (Whole30, Lower Carb)
- Lobster Roll Grilled Avocados (Whole30, Low Carb)
I’d love to connect with you more!
Come find me on Instagram @cookathomemom!
Roasted Parsnip Fries with Jalapeño Bacon and Horseradish Sauce
- 6-8 medium parsnips
- 1 Tablespoon olive oil
- 1/8 teaspoons salt
- 1/8 teaspoons garlic powder
- 1/8 teaspoons pepper
- 1/2 cup mayo be sure it's compliant
- 1/2 teaspoons horseradish
- 1 Tablespoon lemon juice
- 1 teaspoons water
- pinch dry mustard
- 1/8 teaspoons salt or more, to taste
- 1/8 teaspoons pepper or more, to taste
- 6 slices jalapeno sugar-free bacon, cooked or substitute regular bacon
- 3 scallions thinly sliced
- Roast 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!