So I honestly don’t really care about the Super Bowl. I think I care most about the super bowl for Super Bowl parties, and Super Bowl party snacks, but lets be honest, I think I’ve been to one super bowl party in my life, and I just went because it was at my grandma and grandpas house. I think it was the Super Bowl at least? I’m going to be embarrassed if they read this, and we didn’t have a Super Bowl party, but I’m pretty sure we did.
Anyways… snacks. I’ve said it before, and I’ll say it again. I love snacks! I know many people currently on the January whole 30, and even though they will be done by the time the Super Bowl comes, some of you might want to continue these healthy habits (do it), and other may just be starting. Good thing these fries, and dip are whole 30 friendly, and complete addicting. Fries and health (whole 30=health) in the same sentence, say what?!?! If you don’t like roasted veggies, I don’t think we can be friends.
Now when all your friends bring their chips and dip that may not be greatest quality ingredients, and probably not gluten free, Paleo or whole 30 friendly, you can bring this and still be sipping (on sparkling water) and dipping, and maybe even get your friends hooked on this creamy deliciousness. So enough chat, lets get to dipping!
Also, If you want to know how to make your own coconut butter, head over to my latest Instagram post!
Roasted Veggie Fries with Creamy Balsamic Dip
2 Small Sweet Potatoes
4 Multi-Colored Carrots
1 Tbs Coconut Oil
1/4 Cup Avocado Oil Mayo (I use Primal Kitchen)
2 Tbs Balsamic Vinegar
1 Tsp Garlic Powder
1 Tsp Italian Seasoning
1. Preheat oven to 400 degrees.
2. Peel the sweet potatoes, carrots, and parsnips. Cut into fry shapes, trying to be consistent so they bake evenly.
3. Spread veggies evenly onto a baking sheet, then coat with melted coconut oil.
4. Bake 35-40 minutes or until crisp, flipping about half way through.
5. For the dip, whisk together the mayo, balsamic vinegar, garlic powder, and italian seasoning until smooth.
6. Serve and enjoy!