Ingredients
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1 (16 oz) bag parsnips
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1/2 (16 oz) bag carrots
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1 red bell pepper
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2 tbsp olive oil
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1/2 (0.75 oz) package fresh thyme
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2 tsp coarse sea salt
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1 pinch crushed red pepper
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1/2 cup light mayonnaise
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1 clove garlic, crushed
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1/2 lemon, juiced
Steps
1
Preheat oven to 400°f. Peel the parsnips and carrots and cut into strips. Remove the stem and seeds from the pepper, cut the pepper into strips.
2
Place the parsnips, carrots and peppers on a baking sheet lined with parchment paper. Drizzle with oil. Strip the leaves from the thyme sprigs and sprinkle over the vegetables. Season with sea salt and crushed red pepper flakes.
3
Roast the vegetables about 10 min. Stir. Return to oven and roast for a further 10-15 min, or until golden brown but not too soft.
4
While vegetables are roasting, make the aioli. In a small bowl, combine mayonnaise, crushed garlic and lemon juice to taste. Serve alongside the parsnip fries.
