Golden Garlic Parsnip Fries

Looking for a nutritious and delicious alternative to traditional fries? These Golden Garlic Parsnip Fries are a game-changer! Naturally lower in calories and carbohydrates than potato fries, parsnips also contain fiber, vitamins C and K, and antioxidants, making them a smarter choice for your plate. Tossed in a flavorful blend of turmeric, paprika, and garlic, these fries are roasted to crispy, golden perfection for a satisfying crunch. Serve them with a creamy, herby yogurt dip infused with lemon and a hint of honey for a wholesome side dish or snack that doesn’t skimp on flavor. Perfect for a cozy night in or a healthier option at your next gathering, these parsnip fries will quickly become a household favorite!

Prep Time: 10 minutes         Cook Time: 25-30 minutes

Yield: 5 (2 cups fries and 1 cup dip)        Serving Size: ~1/2 cup fries with 2 tbsp. dipping sauce

Ingredients:

• 6 large parsnips, peeled and cut into fry shapes
• 2 tbsp. avocado oil 
• 3 cloves garlic, minced
• 1 tsp. ground turmeric
• 1 tsp. paprika
• Salt and pepper, to taste

For the Dip:

• 1 cup plain low-fat Greek yogurt
• 1 tbsp. lemon juice
• 1 garlic clove, minced
• 1 tbsp. fresh dill (or 1 teaspoon dried dill)
• 1 tbsp. fresh parsley, chopped
• 1 tsp. honey
• Salt and pepper to taste
• Pinch of crushed chili for garnish

Directions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, mix the parsnips with avocado oil, minced garlic, turmeric, paprika, salt, and pepper. Toss well to coat evenly.
3. Arrange the seasoned parsnips in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy.
4. Remove from the oven, garnish with fresh parsley if desired, and serve warm as a side dish or snack.

For the Dip:

1. Combine Greek yogurt, lemon juice, garlic, dill, parsley, honey, salt, and pepper in a bowl. Stir until smooth, then let the flavors blend for at least 10 minutes. Top with a sprinkle of chili before serving.

Tips and Tricks:

• Soak the cut parsnips in cold water for 20–30 minutes before seasoning to remove excess starch, then pat dry thoroughly.
• Let the dip chill in the fridge for at least 30 minutes to allow the herbs and garlic to infuse fully.
• Turn it into a loaded parsnip fry platter by adding toppings like crumbled feta, roasted chickpeas, or a drizzle of tahini.

Nutrition Facts: