Root Veggie Fries with Ketchup (Paleo, Grain-free, Gluten-free)


Root Veggie Fries (Paleo, Grain-free, Gluten-free)

For all of you fry lovers out there…or root veggie lovers…here’s a simple and yummy way to get your veggies in! I use sweet potatoes, parsnips, and carrots for this. Rutabagas are another good choice, and may simulate white potato fries a little more. You can use this recipe and add any seasonings you like (cinnamon, chili powder, garlic powder, paprika, etc).  I like to use turmeric not only for flavor but also because of its healing properties (learn more about the health benefits of turmeric.)

You will need:

  • Root veggies
  • Coconut or olive oil
  • Organic turmeric powder
  • Sea salt and pepper

Chop root veggies of choice (however many you like) into thin matchsticks. I keep the peels on. Spread in one layer onto parchment paper lined baking sheet. Drizzle with olive oil or melted coconut oil. Sprinkle with turmeric powder, salt and pepper to taste. Bake at 425 degrees for 35-40min, or until mostly crisp. Can dip in ketchup (see below).  It’s that easy!

Ketchup (Paleo, Grain-free, Gluten-free)

  • One jar organic Tomato paste, or half can of tomato purée (depending on how thick you like it)
  • 1/2 tsp mustard powder
  • maple syrup, to taste

Mix tomato paste/puree and Mustard powder. Add maple syrup by teaspoons until desired sweetness. Refrigerate for up to a week.



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