Rainbow Fries

I’ve learned that with my kids I can say any vegetable is “chips” or “fries” and they’ll eat it!  So I often make vegetable chips or wedges, roasted in the oven to be healthier, and they eat them all up.  I’ve tried this with sweet potatoes, carrots, parsnip, beetroot, etc. so decided to combine them and make rainbow fries.  They love all the different colours and I love seeing them eating their vegetables!


Rian has been watching a lot of YouTube videos about fast food restaurants lately, so he is really excited to eat “fries” (luckily he’ll just as happily eat these ones).  We call them chips here, but whatever you call them, we love rainbow fries/chips.  I served them with houmous, but if you have kids like mine they’d probably love them covered in ketchup.  Whatever gets them to eat vegetables!



A variety of vegetables such as carrot, parsnip, sweet potato, beetroot, courgette, peppers, swede, celeriac, etc.

A little olive oil

Cumin seeds (optional, but I think they go great with parsnip, carrot and beetroot)

Sea salt and black pepper (optional)



Preheat the oven to 180 degrees Celsius.

Peel the veg (if necessary) and slice into thin batons.

Drizzle with a little olive oil and sprinkle with whatever herbs/spices, salt, pepper, etc. that you like.

Roast for about 25-30 minutes, stirring once or twice during the cooking time.


6 thoughts on “Rainbow Fries

  1. Your fries look gorgeous! When my son was little, anything I would stick into a bun with lettuce and tomatoes was called “hamburger.” He had cucumber hamburgers, zucchini hamburgers, even pumpkin hamburgers!

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