Oven Roasted Root Veggie Fries - Cook For Your Life- anti- cancer recipes

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Root Veggie Fries With Yogurt Ranch Dressing

Name: Root Veggie Fries With Yogurt Ranch Dressing
Prep time: 20

(9 votes, average: 4.44 out of 5)

20 min prep

6 servings

These deliciously toothsome veggies are cut to look like fries and a great way to get kids big and small to eat their veggies. Try them anywhere where you’d use fries or roast potatoes....

Ingredients

1 large Yukon Gold or Idaho potato, scrubbed and dried, cut lengthwise into wedges.

1 large sweet potato, scrubbed and dried, and cut lengthwise into wedges

2 large carrots, halved across then quartered lengthwise

2 large parsnips, halved across then quartered lengthwise

2 tablespoons extra virgin olive oil

1 teaspoon salt, or to taste

1 branch of rosemary stripped of its leaves.

For the Yogurt Ranch Dressing

1 tablespoon dried parsley

½ teaspoon dried dill weed

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon kosher salt

½ teaspoon ground black pepper

1 teaspoon honey

2 cups whole milk Greek yogurt

Missing an Ingredient?

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Nutrition Facts

Calories

251 cals

Fat

10 g

Saturated Fat

4 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

33 g

Sugar

9 g

Fiber

6 g

Protein

10 g

Sodium

622 mg

Directions

Preheat the oven to 400 degrees.
Toss the cut veggies with olive oil and rosemary.
Rub a non-stick cookie sheet with a little oil and put in the oven for 5 minutes to heat up. When hot, spread the cut veggies in one layer and sprinkle with salt. If not using a non-stick sheet tray, line with parchment paper.
Return to the oven and bake on a high shelf. Turn the veggies from time to time for even browning until they are tender and golden about 30 minutes.
In a small bowl, combine all dry ingredients (parsley, dill, garlic powder, onion powder, salt, and black pepper). Mix until are evenly distributed, then stir the spice mixture and honey into the Greek yogurt until thoroughly combined.

Chef Tips

Roasting is a great way to sweeten up many unpopular veggies, as in cauliflower, broccoli, and brussels sprouts.

Get the full recipe and video for the Healthy Yogurt Ranch Dressing.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, 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.