Heat the oven to 425 degrees.

Mix the oil and spices in a large bowl, then toss in the turnips to coat with the mixture. Lightly oil two baking sheets (or line them with parchment paper.) Spread the fries on the sheets and bake for about 35 minutes, turning once halfway through.

Root veggies stand out in soups, salads, purees, roasted, grilled, slow cooked, and every other way. And the easiest way to use them is in root vegetable fries for a healthier and sweeter take on the classic side.

Types of Root Vegetables

Parsnips, beets, rutabaga, turnips, yucca, kohlrabi, fennel, are all root vegetables.
You can also use rooty staples like sweet potato or yams, parsnips, carrots, and celeriac when making root veggie fries.

Health Benefits of Root Vegetables
With their shapely and frequently extraterrestrial appearance, root vegetables are filled with plentiful health benefits and are incredibly delicious when prepared properly.

Because they grow underground, root vegetables absorb many quality nutrients from the soil. So, choose organic, as they have been produced in the wealthiest soil without pesticides.
Root vegetables are filled with complex carbs that help to balance blood sugar levels. These types of carbs take longer to digest in the body, as opposed to simple carbs.

A great source of fiber, root vegetables are packed with essential nutrients, like carotenoid antioxidants and vitamins A and C.
These vitamins are essential to fight free radical damage, keep the immune system sharp, and lower inflammation. In addition, diets rich in carotenoid antioxidants reduce the risk of stomach, kidney, and breast cancers.

Choosing and Storing Root Vegetables
Root vegetables can commonly be found year-round.
Choose them hard and firm, without bruises or gashes.
Root vegetables are easily stored in a dark, cool place or in a plastic or paper bag in the crisper to keep firm.