Herbed Parsnip Fries

Let's face it, sometimes I crave ... fries. Yes, I'm human. Over the years, I've learned to "healthify" some of my favorite comfort foods, fries included. One of my favorite root vegetables is parsnips, and let me tell you, these make ah-ma-zing fries.

Parsnips have a pale, cream-colored skin, and are close relatives to both carrots and parsley. They have a tough, woody texture that softens with cooking, and contain high levels of potassium, manganese, magnesium, phosphorus, zinc, and iron. In addition, they contain a range of Vitamins (B, C, E, K), and high levels of soluble fiber. Plus, if you negatively react to nightshade vegetables (like white potatoes), parsnips are an amazing alternative for roasting or having mashed.

I have seasoned parsnip fries with many kinds of herbs and spices, but my favorite is to use Herbes De Provence. This blend of dried herbs is comprised of thyme, oregano, rosemary, marjoram, savory and lavender. Basically, that's French for "makes everything taste heavenly". So get out there and grab some parsnips and Herbes De Provence, and enjoy!

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Herbed Parsnip Fries (GF, Paleo, AIP)


Prep time: 10 min
Cook time: 45 min

Serves 4



  1. Preheat the oven to 425°F.
  2. Slice washed and peeled parsnips into matchsticks (approx. 3" x 1/2").
  3. Toss parsnip matchsticks with coconut oil, Herbs De Provence, and sea salt in an enamel cast iron baking pan lined with parchment paper or a lined baking sheet.
  4. Roast for 25 min; turn parsnips and roast 20 min more, or until tender and browned in spots.
  5. Optional: if you like very crispy fries, place the parsnip fries under the broiler on high for 5-8 minutes, but keep an eye on them to ensure they do not burn.