Healthy Root Veggie Fries!

My toddler tends to exist on merely white bread, peanut butter, and bananas so I take every opportunity to trick him with a new recipe that is veggie-fied.  I came across this awesome recipe for root veggie fries in the Thug Kitchen cookbook and they were a total success! You can use any type of root vegetables that you can find, but I typically choose celery root (this is a very ugly root, but has a very subtle taste), carrots, turnips, and parsnips.  Winter is also an excellent time to find these guys on the cheap at a farmers market and they last forever, so get a ton and keep them in a cellar or other cool and dry place.


  • 5 tables spoons flour
  • 1/2 tsp garlic powder
  • 1/8 tsp salt
  • 1 tbsp lemon juice
  • 1 tsp soy sauce
  • 2 tbsp olive oil
  • 2 pounds of root veggies cut into matchsticks no larger than your finger

Preheat your oven to 425.  Line a rimmed baking sheet with parchment.  Mix the flour and spices in a large bowl and toss in the roots.  Sprinkle the spice mixture over everything and toss until will coated.  Spread the fries in a single layer on the baking sheet and bake for about 30-35 minutes.   Flip the fries about half way through cooking to achieve maximum crispiness.  Serve with your favorite dipping sauce.

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