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Oven vegetable fries: you bake 3 carrots, 2 parsley roots and zucchini at 220°C (425°F)

Name: Oven vegetable fries: you bake 3 carrots, 2 parsley roots and zucchini at 220°C (425°F)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Slovak
Ingredients: 300 g Carrots (3 medium); 200 g Parsley root (2 roots); 250 g Zucchini (1 small); 2 tbsp Vegetable oil (canola or olive oil); 1 tsp Sweet paprika (ground); 1/2 tsp Salt; 150 g Plain yogurt (for the dip); 1 tbsp Chives (chopped, for the dip)

Oven-baked carrot, parsley root and zucchini fries seasoned with sweet paprika, served with a chive yogurt dip. A side dish for 4 in 45 minutes.

Slovak cuisine · Vegetarian · Gluten-free · Translated from Slovak · October 29, 2026

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Recipe at a glance

Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Temperature: 220 °C (425 °F)
Servings: 4 servings
Difficulty: Easy

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Oven vegetable fries are strips of carrot, parsley root and zucchini tossed with oil and sweet paprika, then baked on a sheet pan until tender with browned edges. Carrots and parsley root take longer to cook, so the zucchini is added halfway through baking to keep it from falling apart.

With 3 carrots, 2 parsley roots and a zucchini, you can make a side dish for 4 in 45 minutes, served with a chive yogurt dip. Unlike sweet potato fries, these contain neither sweet potatoes nor garlic.

Ingredients

4 servings

Units

Carrots (3 medium) 300 g
Parsley root (2 roots) 200 g
Zucchini (1 small) 250 g
Vegetable oil (canola or olive oil) 2 tbsp
Sweet paprika (ground) 1 tsp
Salt 1/2 tsp
Plain yogurt (for the dip) 150 g
Chives (chopped, for the dip) 1 tbsp

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Instructions

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Preheat the oven
Preheat the oven to 220°C (425°F) conventional (top and bottom heat), or 200°C (400°F) for a fan oven (convection). Line a sheet pan with parchment paper.
Cut the vegetables
10 min
Peel the carrots and parsley roots and cut them into strips about 7 cm long and 1 cm thick. Cut the zucchini into strips of the same length but slightly thicker, about 1.5 cm, so they don't fall apart in the oven.
Season
5 min
In a bowl, toss the carrots and parsley roots with 1.5 tbsp of the oil, half the paprika and half the salt. Spread them on the sheet pan in a single layer without touching; otherwise, they will steam instead of browning.
Bake
30 min
Bake the carrots and parsley roots for 15 minutes. Meanwhile, toss the zucchini with the remaining oil, paprika and salt. Turn the fries on the pan, add the zucchini and bake for another 12–15 minutes, until all the vegetables are tender and browned around the edges.
Make the dip
2 min
Stir the yogurt with the chives and a pinch of salt.
Serve
Serve the fries immediately while still warm, with the yogurt dip, as a side dish with meat or as a light dinner.

Tip: Vegetable fries won't be as crispy as potato fries because these vegetables contain more water. They brown best with plenty of space on the pan, so use two sheet pans for 4 people.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 165 kcal
Protein: 3.5 g
Carbohydrates: 20 g
of which sugars: 9.3 g
Fat: 8.8 g
of which saturates: 1.6 g
Fiber: 5.4 g
Salt: 0.9 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Zeleninové hranolky z rúry: 3 mrkvy, 2 petržleny a cuketu upečiete pri 220 °C