One of my favorite snacks and part of any meal, are these baked root vegetable fries. They're a wonderful alternative to regular french fries, since carrots and parsnips are less starchy than potatoes and loaded with extra nutrition.
Fun fact: did you know that carrots were not originally orange? They were purple, white, red, yellow and black. The Dutch began hybridizing red and yellow together in the 16th century to make them the orange that we all think of now. But those original colors have more antioxidants and are generally less sugary than the newer orange ones, so I recommend finding heirloom varieties at your local farmers' market. Or look for your own heirloom seeds when planning this year's garden.
You can use any color carrot in this recipe, just be sure to include the parsnips; they make the perfect combination.
These are deliciously addictive, and as a bonus, because carrots were also viewed as aphrodisiacs in Middle Eastern countries, when you share them with someone you love, they’re even better.
For 2 servings
3 medium carrots (any color, I used purple)
3 medium parsnips (or 6 small)
3 tablespoons (or more) melted coconut oil or olive oil
a generous few pinches of sea salt
2 teaspoons paprika
fresh ground black pepper
Preheat oven to 400.
Slice the parsnips and carrots into thin french fry strips (not too thin or they may burn).
Place them in a single layer on a baking sheet, making sure they're not overlapping too much.
Drizzle a generous amount of oil over them and toss with your hands a few times until well coated.
Sprinkle the sea salt, paprika and fresh ground black pepper over them.
Serve with dipping sauce of your choice. Mustard is fine if you're on the cleanse, ketchup is okay if you're on the gut protocol, and if you're not cleansing at all, I recommend homemade aioli!