These Harissa Root Vegetable Fries make an easy gluten-free and naturally low carb side dish, since roasted carrots and parsnips are elevated in the oven due to carmelization. The addition of harissa, an African chili spice blend, adds heat to give what could be otherwise a bland vegetable.
Best Root Vegetable Fries Recipe - Low Carb, Grain-free, Gluten-free, Vegetarian
Parsnips have always been one of those vegetable items that I avoided. Not that I didn't like it, of course, but more so that I simply never quite knew what to do with one. Why on earth would you use a parsnip when a potato would do? Since we normally avoid potatoes now, I've found that the parsnip is a handy substitute. It works in soups and stews. I have to try it mashed, but that might be another adventure for another day...
I love the parsnip roasted, especially with something to give it a little heat. The parsnip, closely related to the carrot, is sweet, but overall a little lacking. The addition of the harissa really adds some necessary oomph. This plays nicely off the carrot, offering differing textures and flavors: after roasting, the parsnip will be a bit softer than its orange cousin.
These Harissa Root Vegetable Fries are the perfect alternative to french fries. These low carb french fries are keto-friendly and gluten-free, making this side dish perfect for a variety of dietary decisions.
How to Make Root Vegetable Fries
Ingredient Notes
Dehydrated Parmesan. Don't use freshly grated parmesan cheese in this recipe as it will melt as opposed to crisp up. For these low carb french fries alternative, use the dessicated or dehydrated parmesan that you buy in a jar or can off the shelf.
Directions
To make these low carb veggie french fries,
Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
Peel parsnips and carrots. Cut into large matchsticks (french fry size). Set aside in medium mixing bowl. Toss with olive oil to coat.
Add parmesan, spices, cilantro, salt, pepper. Mix to coat.
Arrange carrots and parsnips on prepared baking tray. Avoid overlap.
Bake for approximately 15-20 minutes until nicely browned. Let cool briefly and serve.
Tips, Tricks, and FAQs
- The oven heat really should be 450 degrees. I know that sounds a bit daunting, but you want the blistered skin and carmelization to happen. Anything lower may not give you that same experience.
- Make sure you have a uniform matchstick size for your low carb french fries. Thin and long is best, though, parsnips are not always easy to cut like a carrot. Do your best. If they are a bit misshapen, it should not be a problem in the end. I just find that the larger the matchstick, the harder it is to get that crispy texture after roasting.
- Salt and pepper these veggie fries to your liking. This will enhance the other spices. Under salted veggies are always terrible anyhow. I sometimes add a bit extra just after these are out of the oven if I may have been a bit light-handed before putting this in.
- Don't skip the parmesan cheese, and furthermore, do not use shredded or grated fresh parmesan. Your low carb root vegetable fries will not crisp up. I tried that with zucchini fries once. Never again.
Other Low Carb Side Dish Recipes You'll Love
- Roasted Garlic Goat Cheese Mashed Cauliflower
- Baked Cheesy Cauliflower
- Charred Broccoli with Garlic and Pine Nuts
Harissa Carrot & Parsnip Fries
African harissa gives these root vegetable fries a nice kick for a delicious low carb side dish.
Ingredients
- 2 parnips, large
- 3 carrots, large
- 1 tbsp olive oil
- 1/4 cup grated parmesan
- 1 tbsp harissa
- 1 tsp roasted garlic powder
- 2 tbsp cilantro, fresh, chopped
- salt
- pepper
Instructions
Preheat oven to 450 degrees.
Peel parsnips and carrots. Cut into large matchsticks (french fry size). Set aside in medium mixing bowl.
Toss with olive oil to coat.
Add parmesan, spices, cilantro, salt, pepper. Mix to coat.
Arrange carrots and parsnips on a parchment lined baking tray. Avoid overlap.
Bake for approximately 15-20 minutes until nicely browned. Let cool briefly and serve.
Nutrition Information:
Yield:
4Serving Size:
4 peopleAmount Per Serving: Calories: 84Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 336mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 1gProtein: 2g
Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.
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