These Oven Roasted Root Veggie Fries are a great way to get kids big and small to eat their veggies. Try them anywhere where you’d use fries or roast potatoes. These veggies are cut to look like fries, and are sweetly, deliciously, toothsome. Roasting brings out all their natural sweetness. Try experimenting roasting other vegetables too, like sunchokes, beetroot, or turnips.
- 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. That’s it!
- 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.
Ann's Tips and Tricks
Roasting is a great way to sweeten up many unpopular veggies, as in cauliflower, broccoli, and brussels sprouts.