Root Vegetable Home Fries Recipes

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

Ingredients

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.

ROOT VEGETABLE FRIES

Root Vegetable Fries image

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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 HOME FRIES

Root Vegetable Home Fries image

Easy and delicious take on home fries that offers a bit more complex flavor than potato home fries. Can cook the vegetables ahead of time and refrigerate until ready to use. Try with: Ham Steaks with Port and Cinnamon Glaze (also posted)

Provided by sprinkledpink

Categories Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 medium potatoes, peeled
4 carrots, cut in half crosswise
3 parsnips, cut in half crosswise
salt
1 bay leaf
1 large onion
1 tablespoon rosemary
1/4 cup olive oil
fresh ground pepper

Steps:

Place vegetables in a large saucepan. Cover with cold water, add 1tsp salt and the bay leaf. Bring to a boil, then reduce the heat and simmer for 10 to 15 minutes until just tender. Drain.
Preheat the oven to 425*F(220*C).
Let the vegetables cool, then dice. Place them in a large bowl, add the onion, rosemary and olive oil. Season well with salt and pepper and toss to coat the vegetables with the oil.
Place the vegetables in a single layer in a large roasting pan and cook for 35 to 45 minutes until browned and tender.

Nutrition Facts : Calories 188.6, Fat 9.2, SaturatedFat 1.3, Sodium 35.7, Carbohydrate 24.9, Fiber 4, Sugar 3.8, Protein 2.8

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