For the Root Veggie Fries:
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 Breakfast Hash:
2 tablespoons olive oil, divided
1 medium onion, chopped
3 garlic cloves, minced
1 Roma tomato, diced
Salt and pepper
4 large eggs
Fresh parsley, chopped for garnish (optional)
This recipe is perfect for using up leftover cooked or uncooked vegetables you may have. Feel free to substitute equal portions of any cooked vegetables for the Root Veggie Fries if desired.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.