Root Veggie Fries With Yogurt Ranch Dressing

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

5 out of 5 stars (based on 15 reviews)

20 min prep

6 servings

Carrot Icon for Number of Ingredients Size

15 ingredients

These toothsome veggies are cut to look like fries and a great way to get kids big and small to eat their veggies. Roasting is not only healthier than frying, but it also brings...

1 large Yukon Gold or russet potato, scrubbed and dried, cut lengthwise into wedges
1 large sweet potato, scrubbed and dried, cut lengthwise into wedges
2 large carrots, halved across, then quartered lengthwise
2 large parsnips, halved across, then quartered lengthwise
2 tablespoons olive oil
1 branch of rosemary, stripped of its leaves
1 teaspoon salt, or to taste

Healthy 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 Greek yogurt, whole milk or 2%

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Nutrition Facts

Calories

231 cals

Fat

10 g

Saturated Fat

4 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

29 g

Sugar

9 g

Fiber

5 g

Protein

9 g

Sodium

562 mg

Directions

Preheat the oven to 400 degrees.
Toss the cut veggies with olive oil and rosemary.
Line a baking sheet with parchment paper, rub with a little oil, then put in the oven for 5 minutes to heat up. When hot, spread the cut veggies in one layer and sprinkle with salt.
Return to the oven and bake on a high shelf. Turn the veggies from time to time for even browning. Bake until they are tender and golden, about 30 minutes.
For the dressing: In a small bowl, combine the parsley, dill, garlic powder, onion powder, salt, and black pepper. Mix well, then stir the spice mixture and honey into the Greek yogurt until thoroughly combined. Serve on the side for dipping.

Chef Tips

Check out the full recipe and video for Healthy Yogurt Ranch Dressing.

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

Root Veggie Fries With Yogurt Ranch Dressing