Root Vegetable Fries Recipes

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ROOT VEGETABLE FRIES



Root Vegetable Fries image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cut 1 pound each carrots and parsnips into fries (cut around the parsnips' cores); toss with 1 tablespoon vegetable oil and 1 teaspoon each lemon-pepper seasoning and kosher salt. Toss with 2 beaten egg whites, then coat in 1/2 cup panko breadcrumbs. Spread out on 2 baking sheets. Bake at 400 degrees F, stirring once, until crisp, about 35 minutes.

Nutrition Facts : Calories 205 calorie, Fat 4 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 975 milligrams, Carbohydrate 39 grams, Fiber 8 grams, Protein 5 grams, Sugar 11 grams

ROOT VEGETABLE FRIES



Root Vegetable Fries image

Categories     Potato     Vegetable     Side     Roast     Root Vegetable     Beet     Carrot     Sweet Potato/Yam     Fall     Winter     Healthy     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2 to 4

Number Of Ingredients 8

1 large carrot
1 large potato
1 large sweet potato
1 large beet
2 tablespoons olive oil
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
Salt and pepper

Steps:

  • Preheat the oven to 400°F. Cut the vegetables into 1⁄2"-wide spears and toss in a roasting pan with olive oil and herbs to coat. Keep the peels on; that's where the vitamins are.
  • Roast for approximately 40 minutes, turning regularly until all sides have turned a golden brown and the fries are cooked straight through.

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