Spicy Paprika Thyme Veggie Fries with homemade Paleo BBQ Sauce – a delicious mix of roasted Carrots, Beetroots and Parsnips with a sweet, tangy BBQ sauce that is quick and so easy, you don’t need to cook!
I am in love with these fries. They are legit my go-to fries, I probably eat them at least 3 times a week – EVERY WEEK. Well – seasoned and my recipe for homemade BBQ sauce makes it all the more scrumptious. Once you get past the prep (or if you’re lucky, you’ll find already cut fries at your local supermarket), the fries make themselves! Put them together with some Mexican Stuffed Bell Peppers or even some Coconut, Herb & Lemon Salmon and you’ll have a nourishing, satisfying meal!
Some delicious pairings include:
So, this past week was really stressful for me but looking back on it, I caused most of the stress for myself. You ever just take yourself out of a situation and realize, you’re actually in your own way? Life is just full of lessons, eh? I’m a silly perfectionist; like I would pick the most insignificant things and try to make them perfect. I mean, if it has such little impact, you probably don’t need it to be perfect, right? I’m glad I’ve acknowledged this though; now I can actively work on changing and focusing on things that really need my attention.
Anyway, during all my stress, I managed to get the measurements for my Paleo BBQ sauce just right for you guys. I’m giving you tangy, a little spicy, sweet and smoky – everything you need in certified BBQ sauce! The awesome thing about this sauce is you don’t have to cook it! It can literally be ready in minutes and you get the same taste of regular BBQ sauce but without the time it takes to simmer!
I bet you could even use this as a marinade for chicken, pork – oh gosh, I could spoil you with ideas. You have got to try these with this Spicy Paprika Thyme Veggie Fries recipe – party in your mouth mate!
- 3 large carrots
- 2 large beetroots
- 3 parsnips
- 1/4 tsp salt
- 1/2 tsp dried thyme
- 1 tsp ground paprika
- 1 tsp ground cayenne
- 1 tbsp coconut oil
- 1 1/2 tbsp balsamic vinegar
- 1/2 tbsp gluten-free worcestershire or coconut aminos
- 1/2 tbsp liquid smoke
- 2 tbsp tomato paste
- 1 tbsp organic blackstrap molasses
- 1/4 tsp ground paprika
- 1/4 tsp ground cayenne pepper
- 1/4 tsp garlic powder
- Pinch of Onion Powder
- Pinch of pink himalayan salt
- 1/2 tbsp of Olive oil (optional, see notes)
Preheat your oven to 200C/400F.
Dice your vegetables into your desired shape, keep the sizes relatively similar.
Using a mixing bowl, add your vegetables, seasoning and oil. Toss to coat the fries.
Spread out on a baking sheet or parchment paper and bake for 40-45 minutes or until edges are crispy.
For the BBQ sauce: add all your ingredients to a small dipping bowl and stir until incorporated.
Make sure to spread your fries out! So important, for them all to be just as crisp as each other and not come out limp or even under-cooked
Notes on the BBQ Sauce:
The sauce is quite rich because it hasn't been cooked - a little sort of goes a long way! The olive oil is optional (just incase you like it as is) but it does help to cut the richness.
Keep up-to-date with WhittyPaleo happenings here!