Root Vegetable Fries

Root Vegetable Fries

Serves 4

For a pleasingly offbeat side dish or snack, try this fresh and healthy variation of that old favorite, french fries. Sweet potatoes, turnips and celery root work well in this recipe, too.

  • 1/4 cup extra-virgin olive oil
  • 1 pound parsnips, peeled and cut into thick strips
  • 3/4 pound rutabagas, peeled and cut into thick strips
  • 3/4 pound carrots, cut into thick strips
  • 1/2 teaspoon fine sea salt
  • Ground black pepper to taste
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Position oven rack in the center of the oven and preheat to 400°F.

Gently toss oil, parsnips, rutabagas, carrots and salt and pepper together in a large bowl. Transfer vegetables to 2 large baking sheets, arranging them in a single layer. (Arrange vegetables roughly in groups, since their cooking times differ slightly and some may be removed before others.) Bake, turning often, until golden brown and cooked through, 40 to 60 minutes. Transfer fries to a large platter and serve.

Nutritional Info: 
Per Serving:280 calories (130 from fat), 15g total fat, 2g saturated fat, 0mg cholesterol, 360mg sodium, 36g carbohydrate (10g dietary fiber, 15g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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