Rainbow Veggie Fries

Mixed Veggie Fries

In the back of the house of the restaurant, we munched on “failures,” including roasted parsnips that were meant for a salad, but after too long in the oven were more like french fries. This happened more than any kitchen crew member would like to admit.

While they were still just roasted parsnips, something about the crunch and the salt made you think they were standard fries, especially when dipped in ketchup or mustard. 

These mixed root veggie fries are inspired by those failed roasted parsnips, but with a bit of extra color (thanks to purple sweet potatoes and carrots). The whole lot of rainbow roots are roasted until they are crispy, and then sprinkled with a good dose of salt. I'm not a big fan of ketchup but if you serve these with a side of ketchup, you can fool your own taste buds. Even my vegetable-hating friends said they thought they tasted like fries (what they  didn’t say, but I’m sure they meant, was “with a healthy twist”). 

I usually use avocado or coconut oil to make fries, but this time I used leaf lard from FatWorks. Leaf lard is the highest quality lard you can find, and it’s known for making really flakey pie crust and really delicious tamales. It’s neutral taste makes it delicious in most things, and I think that using leaf lard in this recipe helped make the veggies taste even more fry-like. You can order some of this leaf lard here.

Mixed Veggie Rainbow Fries
Mixed Veggie Rainbow Fries

This is the third recipe in a series of three recipes I have made testing various oils from FatWorks. FatWorks provided me with product for this blog post, but the recipes and opinions are all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going! FatWorks is made in my area, so I love supporting them, and they help me stock the pantry and keep the blog going. I only work with brands that I truly enjoy and use.  

Rainbow Veggie Fries

Published August 15, 2017 by
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Serves: 4   |    Total Time: 50 minutes


  • 3 carrots
  • 1 purple sweet potatoe
  • 2 white potatoes
  • 2 large parsnips
  • 2 tablespoons leaf lard
  • Salt to taste


  1. Preheat oven to 450°F. Wash veggies, and slice into french-fry sticks. (If you prefer, peel the veggies before slicing. I prefer to leave the peels on.)
  2. Melt the lard. Pour over veggies and toss until everything is coated. Spread veggies on a baking sheet, lined with parchment paper.
  3. Bake for 20-25 minutes, or until fries turn crispy.
  4. Remove from oven and season with salt to taste.