Root Vegetable Fries

By DrChef

Any root vegetable will do: carrots, parsnips, rutabagas, beets, turnips, sweet potatoes!

Ingredients

• 1 pound carrots, peeled and cut into sticks
• 1 pound parsnips, peeled and cut into sticks
• 4 tablespoons olive oil
• kosher salt

Preparation

Step 1

1. Heat oven to 400° F.
2. Toss the carrots in 2 tablespoons of the oil and 1/4 teaspoon salt. Toss the parsnips in the remaining oil and 1/4 teaspoon salt. Transfer each to a separate baking sheet and roast, stirring once, until golden brown and tender, about 30 minutes. Serve with the ketchup.