Baked Root Vegetable Fries With Mexican Crema | Cook for Your Life

Baked Root Vegetable Fries With Mexican Crema

3.7
Rated 3.7 out of 5
3.7 out of 5 stars (based on 3 reviews)
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 11 ingredients

These healthy root vegetable fries are a delicious side dish for any meal. They’re baked instead of fried and served with a light Mexican Crema for dipping.

Ingredients

  • 2 large carrots, cut into 1⁄2-inch sticks
  • 2 large sweet potatoes, cut into 1⁄2-inch sticks
  • 1 large red beet, cut into 1⁄2-inch sticks
  • 1 large pumpkin, peeled and cut into 1⁄2-inch sticks
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1⁄4 teaspoon ground black pepper

Mexican Crema

  • 1 cup Greek yogurt
  • 1 cup heavy cream
  • 1 teaspoon salt
  • Juice of 1⁄4 lime
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Nutrition Facts

Calories

413 cals

Fat

22 g

Saturated Fat

12 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

8 g

Carbohydrates

50 g

Sugar

21 g

Fiber

5 g

Protein

11 g

Sodium

878 mg

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*per serving

Directions

  1. Preheat oven to 400 degrees. Line a baking sheet pan with parchment paper.
  2. In a large bowl, combine carrots, sweet potatoes, beet, pumpkin. Drizzle with the oil and toss to coat the vegetables with the oil. Tip the veggies onto the sheet and spread them out into a single layer. Sprinkle with salt and pepper.
  3. Roast vegetables in the oven for about 20 - 25 minutes (or until the vegetables are tender), turning after 10 -15 minutes.
  4. While the vegetables are roasting, prepare the Mexican crema. In a large bowl, add the yogurt and sprinkle with salt. Gradually blend in the cream 1⁄4 cup at a time until fully absorbed by the yogurt. It will have a silky texture. Blend in the lime juice. 
  5. Remove vegetables from oven, plate and serve immediately with the crema on the side for dipping.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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