Root Vegetable Fries

It’s officially my favorite time of year. The weather is warming up and I’m so excited for barbecue season. And what goes better with some grilled meat or a juicy burger than a side of fries? I love french fries, but they’re one of those foods that I eat mindlessly and before I know it I’ve consumed an excessive amount of carbs! Not that there’s anything wrong with carbs, but I thought, what if I could make them a little lower carb and really indulge? Plus, at any good barbecue there are going to be a variety of delicious options, so you’ll want to have enough carbs to try everything.

Another reason that I love this time of year? All of the fresh produce and the reopening of farmers markets. There are SO many different and unique things to try. You can make these fries with rutabaga, parsnips, carrots, turnips, beets, etc. Have fun with it! And know you’re getting lots of vitamins and minerals in your diet by branching out and trying something new.

Root Vegetable Fries
Prep 10 min
Cooking 30 min
Serves 4


  • 2 pounds of root vegetables peeled and cut into thick strips (rutabaga, parsnips, carrots, turnips and/or beets)

  • 2 tbsp olive oil

  • 1 tsp smoked paprika

  • 1/2 tbsp fresh thyme

  • Salt and pepper


  1. Preheat oven to 425F

  2. Add the root vegetables to a bowl with the olive oil, smoked paprika and thyme and mix until fully coated

  3. Line a baking sheet with parchment paper and spread the fries out in a single layer

  4. Bake for 30 minutes (flipping the fries halfway through)

  5. Season with salt and pepper before serving with your favorite dipping sauce

Nutrition Facts (using rutabaga)
Servings 4
Amount Per Serving:
Calories 144
Total Fat 7 g
Sodium 27 mg
Potassium 692 mg
Total Carbohydrate 20 g
Dietary Fiber 5 g
Sugars 10 g
Protein 2 g
Vitamin C 94%
Calcium 10%
Iron 6%

Author: Ashley Beaver, VP at BIN, @myactiveroots,