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Root Vegetable Fries

Thursday, February 25, 2010

Roasted potatoes are good and all, but a roasted root vegetable medley is just as easy to make and a little bit fancy too. Substitute any root vegetable, including starchy potatoes, turnip, parsnip, celery root, or rutabaga. While the veggies are roasting, toss a garlic bulb or two into the pan at about the 30-minute mark—the result: easy, creamy garlic! Yum.

Ingredients:

  • 1 large carrot
  • 1 large potato
  • 1 large sweet potato
  • 1 large beet
  • 2 tablespoons olive oil
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon chopped fresh rosemary
  • Salt and pepper

How to:

1. 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.

2. Roast for approximately 40 minutes, turning regularly until all sides have turned a golden brown and the fries are cooked straight through.

Serves 2–4.

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