Baked Vegetable Fries Recipe - Dr. Axe

Baked Vegetable Fries Recipe

Baked vegetable fries recipe - Dr. Axe

When you want a healthy alternative to deep-fried French fries, the normal go-to is oven-baked potato fries, like this sweet potato fries recipe. But it’s nice to switch things up and try something new and these Baked Vegetable Fries do the trick.

There are no potatoes in sight here. Instead, you’ll bake up a yummy blend of mushrooms, bell pepper, onions, carrots and cancer-fighting rutabaga. This colorful medley of root veggies means a heap of different flavors that all complement each other while providing an array of nutrients. These veggie fries are perfect for serving alongside burgers or just to nibble on as a snack.

Baked vegetable fries ingredients - Dr. Axe

Start by preheating the oven to 425 F and slicing the vegetables into long, thin strips. You want them as uniform as possible so they look more like “fries.” Cover a baking sheet with parchment paper.

Baked vegetable fries step 1 - Dr. Axe

Drizzle the vegetables with coconut oil or ghee. When cooking at high temps, these stable oils are a better choice than olive oil. Sprinkle the veggie fries with seasoning and place on the baking sheet. Then slide the sheet into the oven and bake for about 40 minutes, turning the vegetables halfway through to ensure all sides are evenly browned. That’s all there is to these vegetable fries.

The mix of crunchy, salty and sweet from the carrots is a treat for your taste buds. You can also vary the seasonings depending on what you’re serving — a smoky paprika would be tasty, as would a curry version. Serve this to any picky eaters who aren’t vegetable fans. They’ll love these!


Total Time

45 minutes




  • 1 cup sliced rutabaga
  • 1 cup sliced carrots
  • 1 cup sliced red bell pepper
  • 1 cup sliced red onion
  • 1 cup sliced portabello mushrooms
  • ghee or coconut oil
  • 2–4 teaspoons sea salt
  • 2 teaspoons black pepper
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder


  1. Preheat oven to 425 degrees F.
  2. Cut vegetables into thin long strips.
  3. Toss in a bowl with melted coconut oil. Sprinkle with sea salt, black pepper, onion powder and garlic powder.
  4. Bake on a baking sheet with parchment paper in oven for 40 minutes at 425 F.
  5. Dip in Honey Mustard

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  1. Margitta Lehman on

    I am diabetic and do worry about carbs. Carb listing would be appreciated. I love your posts. Have learned a lot. Thank you.

    • Jewell on

      Yes that’s true I stopped counting calories. Started eating lots fruits and veg. Nuts be tried, only ate small amounts of meat cut most of fat off. Stopped drinking soda pop, and no junk food and very little bread and cheese
      I lost 25. Lbs in around three months.
      even the pizza would be ok if you get salt, sodium, msg. Chemical free.ingredients.
      All the things that they add to drinks and food is what is causing weight gain, diabetes, kidney , heart problems Parkinson ,a.d.d. in children, dementia just to mention a few.
      The fluoride and chemicals chlorine they. put in water Causes neuropathy in hands, fingers, feet
      Toes, and lowers the immune system. Causes lupus symptoms from all the chemicals in food and water, and that’s not even mentioning all the provisions sprays and growth hormones in the milk and animals food and plant foods. On and on. ….and our government wonder why people are so unhealthy and talk about medical costs when if they would do their job and change some laws.about what they allow in our food and drink, and our meds, some of the meds give us worse health than we had from the sickness to begin with. But that seems to be all ok, as long as some people can make money or save money money ( the root of all evil) lol.
      So basically, my point is its not all our fault that we gain weight some people are affected a lot more than others depending on their health and immune systems. ….so if we can find clean foods not processed salt and food or junk food we are better off to use these delicious recipes shared on this site. Nature is best God made it that way on purpose

  2. Melinda on

    You should never worry about counting calories, it is eating REAL food that helps regulate your weight naturally….

  3. Sue Threlfall on

    Sounds and looks delicious. I make roasted vegetables in a similar way but use many roughly chopped vegetables, such as parsnips, carrots, red onion, peanut squash, sweet potatoes, chestnut mushrooms (tasty & nutty), red/yellow/orange peppers, celery, fennel bulbs. I add various seeds, such as cumin, coriander, caraway, fennel. I pour over just melted coconut oil & olive oil, then bake at 200 deg C for 45 – 60 minutes, turning occasionally to prevent burning :D

  4. Terry on

    Another great idea! Loving your gluten free recipes, thank you for always sharing your great thoughts, ideas and wisdom!!!

    • kittenface on

      Depends on how much ghee/coconut oil you end up using. Since that is the highest calorie/fat ingredient and the amount used is up to the person cooking it there is no way to know what will be in your dish. Read the nutrition label and multiply nutrition contents by the number of servings you add to the recipe and then divide whole recipe calories/fat by the number of servings you end up with


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