Baked Veggie Fries

 

This winter I have been trying new ways of cooking root vegetables. Trying to cook with local, in-season veggies has led me to roasting and a couple purees, and this simple recipe for veggie fries made from carrots and sweet potatoes. These fries are a great mix of sweet, salty and crunchy and make a nice sidekick to many a scrumptious dinner.

Ingredients:

  • 1 medium sweet potato
  • 2-3 large carrots
  • 2 tablespoons olive oil
  • 1/2 cup corn meal
  • 1/4 cup grated Parmesan
  • 1 tablespoon dried thyme
  • salt and pepper

Directions:

1. Peel and slice carrots and sweet potato. Make sure that the carrots and potato slices are the same size and thickness to ensure that they cook evenly.

2. In a medium sized bowl, toss veggie slices with olive oil. 

3. Mix the remaining ingredients (corn meal on down) in a small bowl. Once evenly mixed, pour over your vegetables and toss until vegetables are evenly covered with the corn meal mixture. 

 

breaded veggies
4. Once coated, lie vegetables flat in a single layer on a cookie sheet lined with parchment paper. Gotta love parchment paper–saves me from so many  “oh no it’s burned!” disasters. 

veggies into oven

5. Roast fries for 10-15 minutes at 450 degrees. Check periodically to make sure they are not burning. You will get a couple that get overly-toasty, but checking on them every so often will make sure that you don’t end up with a blackened mess.  

6. Once soft inside and crunchy outside, pull fries out and sprinkle with a pinch of salt and pepper. These cool down really quickly, so the sooner you can make it to the nom noms the better. 

veggies out of oven

 

 
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