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lorik

Oven Baked Veggie Fries

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Oven Baked Veggie Fries 1 Picture

Ingredients

  • From The Kitchn

Details

Adapted from thekitchn.com

Preparation

Step 1

Beet Fries:

Serves 2

These beet fries might not be very long, but what they lack in size they make up for with a ton of sweet, earthy flavor. Give your fries a salty boost with fresh-grated Parmesan as soon as they come out of the oven.

Preheat the oven to 425°F. Start with one pound of beets (about two large beets). Peel and cut them into sticks that are 1/2-inch wide. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt. Spread in a single layer on a parchment-lined baking sheet and cook for 20 to 25 minutes. Optional: Sprinkle with 1/4 cup grated Parmesan when the fries come out of the oven.

Parsnip Fries:

Serves 2

With their firm texture and length, parsnips make a great candidate for fries. Give their sweet, earthy flavor an herbaceous lift with chopped fresh rosemary.

Preheat the oven to 425°F. Start with one pound of parsnips (about four medium parsnips). Peel and cut them into sticks that are 1/2-inch wide. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1 tablespoon chopped fresh rosemary (optional). Spread in a single layer on a parchment-lined baking sheet and cook for 20 to 25 minutes.

Sweet and Spicy Carrot Fries:

Serves 2

Give your sweet carrot fries a savory touch with a spoonful of spiced harissa.

Preheat the oven to 425°F. Start with one pound of carrots (six to eight medium). Peel and cut them into sticks that are 1/2-inch wide. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon harissa (optional). Spread in a single layer on a parchment-lined baking sheet and cook for 20 to 25 minutes.

Smoky Jicama Fries:

Serves 2

At first sight, these might look like ordinary french fries, but I assure you they're far from it. Jicama fries cook up firm with a crisp bite, and their mild flavor benefits from some smoked paprika.

Preheat the oven to 425°F. Start with a medium-sized jicama (about one pound). Peel and cut into sticks that are 1/2-inch wide. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoons smoked paprika (optional). Spread in a single layer on a parchment-lined baking sheet and cook for 20 to 25 minutes.

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