Spicy Parsnip Fries

Parsnip Fries

You may have noticed I’ve been on a burger kick lately. They’re just so EASY and quick, a godsend on a weeknight. So I figured, eventually, that I should put together some kind of burger-propriate (totally a word) side. I came up with these super easy parsnip shoestring fires, made all the more awesome because the slightly caramelized natural sweetness of the parsnip was paired with a nice little kick from a Cajun spice blend. You’re welcome. Go make these! They’re addictive enough that the two of us polished off 8 parsnips-worth with no shame!


Spicy Parsnip Fries

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These parsnip fries are naturally sweet, which makes the cajun-style seasoning all the more delicious! An easy alternative to their deep-fried potato cousin!

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Category: Rachael Bryant / Meatified




  1. Preheat oven to 425F.
  2. Peel the parsnips and trim the ends. Cut in half, then into quarters. Cut the quarters lengthwise into thin shoestring-style fries.
  3. Add the parsnips to a large bowl with the arrowroot starch, seasoning and oil. Toss to coat evenly.
  4. Line a baking sheet and spread the parsnips out evenly.
  5. Bake for 20 minutes, then flip the parsnips over. Continue to bake for another 10 minutes, or until the edges have begun to brown / caramelize.



    1. Hi Casey, the arrowroot is added to help the parsnips crisp up a little. Otherwise they end up rather soft – but still delicious!

    1. Hi Jacob, you are right, you need to line the sheet as I stated otherwise the parsnips will stick. I usually use foil, which makes cleanup a breeze. I use a standard convection oven and find the temperature to be just fine. Is your oven gas heated and should I therefore make a correction for that?

  1. Hi there! I’ve made these a couple of times now. Love them but I had different results because I had to guess how much 8 parsnips are. Here in the Netherlands they come in many sizes. Can you tell me in cups or weight? Thank you!

    1. About 1 lb of parsnips – they were pretty small and thin! Thanks for asking, I will amend the recipe 🙂

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