Roasted Carrot and Parsnip Fries

It’s no surprise that I adore making roasted vegetables, so these simple and delicious roasted carrot and parsnip fries should come as no surprise!

roasted carrot and parsnip fries |

I’ve only recently begun to eat parsnips and so far the only way I’ve prepared them is roasted, although I’ve heard they are great mashed or boiled as well. (Although I can’t tell you the last time I actually boiled vegetables. Yuck. Why boil when you can roast?!) Anyway. Parsnips are quite similar in taste and character to carrots, although to be honest I find them to have a slightly spicy taste to them, whereas wikipedia claims they are sweeter than carrots. Either way the blending of the parsnips and carrots combines nicely to give you a different take on regular old fries! Just don’t eat them expecting a french fry. You’ll be disappointed.

roasted carrot and parsnip fries |

I think a big reason why I love roasted vegetables so much is that are essentially idiot proof. It seems like no matter how often I think I overcook them they still taste incredible – and trust me, some of my roasted veggies have come out on the darker side. But as long as they aren’t completely charred, the roasting process adds a delicious almost caramel-y flavor to the veggies! And speaking of caramel, I tend to keep these simple as far as seasonings are concerned – just some salt, pepper and paprika (my standard roasted vegetable seasoning), but I can imagine if you have a sweet tooth these would taste incredible sprinkled with some cinnamon, nutmeg, or maybe even a hint of brown sugar if you’re into that.

roasted carrot and parsnip fries |

My favorite way to serve roasted carrots and parsnips is with something like steak or maybe even lamb – for whatever reason I think they pair well with red meat. Still these are so versatile you can eat them with just about anything…or you can eat them by themselves and call it dinner, which I may or may not have done the day I made these.

Roasted Carrot and Parsnip Fries

serves: two, but obviously use as much or as little as you want

cook time: 30 minutes


3 medium to large carrots, sliced into strips

3 medium to large parsnips, sliced into strips

olive oil

salt, pepper, and paprika to taste


Preheat oven to 375. In a bowl, combine your carrots and parsnips with enough oil to lightly coat, about 2 tablespoons for the amounts above. You can either add the salt and pepper and paprika now and combine, or you can wait and sprinkle the seasonings on them once they are on the baking sheet. Line a baking sheet with aluminum foil and spread the vegetables down in a single layer. Roast for about 30 minutes or until browned, turning occasionally.

roasted carrot and parsnip fries  |

Whole30 Day 18 – Sweet Potato Hash with Kale, Bacon, and Pecans

So I was a total food blogger failure on Sunday and didn’t take pictures of my food! How does that even happen?? We even had a really awesome lunch – my sister and brother in law came over after church and we had a great pork tenderloin. Sadly you will all just have to use your imagination, because there is no photographic evidence of our delicious lunch. Sad face.  I did take one picture of the salad I made for lunch…but it doesn’t hold a candle to the pork tenderloin.

My Day Eighteen Eats

Breakfast, 0700/0800: This doesn’t really count as breakfast…it was more like scavenging while we got ready for – and left for – church. Kevin and I split an apple with almond butter before we did our devotional, and then on the way out the door (literally) I grabbed a piece of last night’s turkey sage meatloaf and ate it in the truck on the drive over. Truth.

Lunch, 1130: The beautiful un-photographed pork tenderloin. We marinated the pork in an herb blend of garlic, fresh sage, rosemary, garlic salt, 21 seasoning salute, and olive oil before roasting it in the oven. On the side we roasted a tray of parsnips, carrots, and broccoli. It was delicious. And beautiful. And unpictured. Boo.

Dinner, 1630: Another hurried affair as we were leaving the house – I ended up eating a salad with lettuce and spinach, cherry tomatoes, orange pepper, cauliflower florets, seasoned ground beef, and a healthy dollop of guacamole. I don’t often think of putting ground beef on a salad but saw it on a website recently and decided to try it. I was surprised at good it ended up tasting! | whole30 beef salad

My Day 18 Overall: Spent some time with my sister and brother in law which is always nice!

And now, because I love you all so much and think you really need to try the sweet potato hash I made on Saturday night I decided to include the recipe in my post for today. Enjoy! | whole30 sweet potato hash with bacon kale and pecans

Sweet Potato Hash with Bacon, Kale, and Pecans

serves: 4


two sweet potatoes, diced small (we used one orange, one white)

2 strips bacon, thinly chopped

6 oz kale (we used a bag of pre-chopped leaves, which is great for convenience!)

2-3 tbsp chopped toasted pecans


In a medium-high cast iron skillet, cook the bacon until crispy. Add the diced sweet potatoes and stir to combine. Continue to cook potatoes about 20 minutes or until soft, stirring occasionally. Add the chopped kale and cook to reduce. Once kale is cooked down and potatoes are soft to the touch, sprinkle with the pecans and stir to combine. Simple as that! | whole30 sweet potato hash with bacon kale and pecans 2