You can make French Fries without the guilt of eating French fries! Try this roasted vegetable fries recipe. It’s a super simple recipe that will maximize taste and nutrition.
Sweet potatoes, parsnips, and carrots make delicious fries, especially with a little mustard and maple syrup thrown into the mix. Give this roasted root vegetable dish a try, and for more video recipes check out the Chef Buck Playlist.
Roasted French Fries Ingredients:
4 Tbsp OLIVE OIL (extra virgin)
3 Tbsp MAPLE SYRUP
3 Tbsp DIJON MUSTARD
SALT and PEPPER to taste
2 med-sized SWEET POTATOES (steak fry-sized pieces)
4 PARSNIPS (peeled, steak fry-sized pieces)
4 CARROTS (steak fry-sized pieces)
1 ONION (sliced)
GARLIC cloves (sliced in halves or whole)
How to Make Roasted French Fries:
Preheat the oven to 425 degrees Fahrenheit.
When slicing the root veggies, leave on the skins if desired; it will add excellent taste and nutritional value and is less wasteful.
Place the sliced veggies in bowl large enough to mix.
In a smaller bowl, mix together the syrup, mustard, oil, salt and pepper.
Toss the chopped veggies with the syrup mixture, coating the fries well.
Spread the fries out in a single layer onto a cookie sheet; use two sheets if necessary. Make sure the veggies are not piled up or jammed together.
Allow the veggies to roast, turning occasionally, until brown and cooked through [approx. 25 minutes, it will depend on volume and size of veggies]. The longer you cook the fries, the crispier they will become.
These fries make a great side for chicken, beef, and pork entrees, or it’s a terrific way to transform a vegetarian meal into a hardy feast.
Give this roasted vegetable French fries recipe a try and let me know what you think, and bon appetit!
And for another tasty veggie side, try this Easy Okra Recipe.
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