Crispy Root Vegetable Fries
Root vegetable fries: Bake these perfectly crispy and colorful fries in under 30 minutes. A healthy and delicious side dish for any meal. Easy to make!
Ingredients
- 1 ½ lbs. root vegetables of choice (i.e., parsnips, rutabagas, beets, carrots, sweet potatoes, etc.)
- 1 ½ Tbsp. avocado oil or oil of choice
- 3 cloves of garlic, pressed or finely minced
- Salt and black pepper to taste (flaky sea salt is our favorite)
- Parchment paper
- 1 tsp dried rosemary or thyme, crushed
Instructions
- Preheat oven to 425℉.
- Line a large baking sheet with parchment paper.
- Wash, peel, and dry your root vegetables. Carefully cut into similar-sized ¼-inch thick fries.
- Place vegetables on the prepared baking sheet and toss with avocado oil.
- Sprinkle minced garlic and salt over the vegetables. Arrange in a single layer.
- Roast for 15 minutes. Flip the fries and roast for another 10-15 minutes until tender and crispy.
- Season with additional salt and pepper to taste before serving.
Notes
- Use a mix of root vegetables for the best color and flavor.
- Ensure vegetables are cut uniformly for even cooking.
- Don't overcrowd the baking sheet; use two if necessary for crispiness.
- For extra crispiness, roast on the middle rack and flip halfway through. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure vegetables are cut uniformly for even cooking.
- Don't overcrowd the baking sheet; use two if necessary for crispiness.
- For extra crispiness, roast on the middle rack and flip halfway through. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.