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Roasted Parsnip Fries

Roasted Parsnip Fries

This is not a groundbreaking recipe, folks. It’s pretty easy-peasy, cuz duh, that’s the beezy way! But it turned out pretty tasty, so I figured I’d share.

For starters, if you know me, you know I love carrots. I roast ‘em, I toast ‘em, heck - I eat ‘em straight outta the bag in their cool ‘n crispy state! They’re delicious.

The other day I was boppin’ around the produce department at Trader Joe’s, looking to pop a bag of my beloved carrot-bitties into my basket. But, something caught my eye.


Next to the carrots were… parsnips? hmm, curious. I’ve never tried these! Would they be just as delicious as roasted carrots? I bet. Beezy had an idea…

Let’s make parsnip fries, friends.


The “recipe” could not be simpler. I picked up 2 bags of parsnips [simply adjust your amount depending on how many fries you want to make], avocado oil, pink salt, black pepper and crushed red pepper flakes.

Believe me, I can’t hang with spicy food, but the crushed red pepper flakes added just enough kick without being too overpowering. Give it a try. I think you’ll like it!


I washed the parsnips, trimmed off the ends, and cut them into bite-sized, lil fry shapes.

I then popped the chopped parsnips into a bowl so I could easily mix in the avocado oil and spices.


I then dropped them onto a baking dish lined with parchment paper…


… and let ‘em roast for about 25-30 minutes [oven preheated to 450 degrees].

It’s honestly as simple as that. These ditties turned out awesome. They’re sweet like carrots, but also a lil nutty and had just the right crispy crunch.


If you want a bit more jazz, try a dipping “sauce”! I’ve come to love Tesseme’s ketchup and Primal Kitchen’s ranch. Also, salsa … any kind, really. Trader Joe’s has a new petita salsa that I’ve been groovin on lately. yum.



  • 6-8 parsnips [ends trimmed, chopped into bite-sized, fry-like pieces]

  • 2-4 tablespoons of avocado oil [eyeball it, depending on how many parsnips you chop, you just want them to be lightly coated so the spices will stick]

  • himalayan pink salt

  • ground black pepper

  • crushed red pepper flakes


  1. Preheat oven to 450 degrees; line a baking pan with parchment paper.

  2. Wash parsnips, trim off ends, and chop into bite-sized pieces resembling lil fries!

  3. Put chopped parsnips into a large bowl, add avocado oil, salt, pepper and crushed red pepper flakes. Give it a couple tosses to mix well.

  4. Drop parsnips onto the lined baking pan and pop into the oven for 25-30 minutes [or until golden and crispy].

  5. Enjoy plain, or mix up a lil dipping sauce of your choosing!


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