Winter root veggies are at their peak and a great way to eat them is to make these crispy-tender, one pan oven fries! Think baby rutabagas, parsnips, Japanese sweet potatoes, orange and purple carrots, fingerling potatoes and more. Even beets will work. The more color you have in the pan, the better. After you remove the pan from the oven, lightly season with salt and serve them immediately with ketchup, BBQ sauce, Spicy Mayo or your favorite dipping sauce. Enjoy!
Makes 4 servings
Ingredients:
- 2-3 baby rutabagas, 1 Japanese sweet potato, 2 large carrots, 3 fingerling potatoes, 1 parsnip (about 2 lbs. of root vegetables in total)
- 3-4 tablespoons olive oil
- Sea salt
Directions:
- Preheat oven to 400°F.
- Wash and dry root vegetables.
- Peel the vegetables. Cut the ends off the rutabaga, carrots and parsnip. Slice into 3-4-inch strips, ½-inch thick.
- Spread 2 tablespoons of olive oil on a baking sheet. Place the vegetables on the baking sheet and toss in oil to coat.
- Spread vegetables out making sure they do not overlap. Drizzle vegetables with a little extra olive oil, if needed. Bake in the oven for 45-50 minutes turning about halfway through.
- Vegetables are done when golden brown and crisp.
- Remove from the oven and season with salt to taste. Serve hot.
Tip:
- This is a great way to use up root vegetables when you have just a few of a variety of vegetables in the pantry.
- Serve fries with dipping sauces such as ketchup or BBQ sauce. You can also make Spicy Mayo: add either sriracha or chipotle hot sauce to taste, plus a pinch of sugar, to 1/2 cup of mayonnaise.