Roasted Parsnip Fries with Jalapeño Bacon and Horseradish Sauce

Whole30, Paleo, Gluten Free

Course Appetizer, Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2 servings


Roasted Parsnips

  • 6-8 medium parsnips
  • 1 tbsp olive oil
  • 1/8 tsp salt
  • 1/8 tsp garlic powder
  • 1/8 tsp pepper

Horseradish Sauce

  • 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


  1. Cook the Parsnip Fries

  2. 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.

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

  4. 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!