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Paprika Thyme Veggie Fries with Homemade BBQ Sauce from WhittyPaleo.com

Paprika Thyme Veggie Fries with Homemade BBQ Sauce

Paprika & Thyme Sweet Potato, Beetroot and Parsnip Fries with a Quick, Easy No - Cook Paleo BBQ Sauce.
Course Dip, Side Dish
Cuisine American
Keyword paleo
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 3 servings
Calories 173 kcal
Author WhittyPaleo


  • 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

For the BBQ sauce:

  • 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)


  1. Preheat your oven to 200C/400F.
  2. Dice your vegetables into your desired shape, keep the sizes relatively similar.
  3. Using a mixing bowl, add your vegetables, seasoning and oil. Toss to coat the fries.
  4. Spread out on a baking sheet or parchment paper and bake for 40-45 minutes or until edges are crispy.
  5. For the BBQ sauce: add all your ingredients to a small dipping bowl and stir until incorporated.

Recipe Notes

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.