I first saw these vegetable fries on Pinterest. The photo was so stunningly beautiful, I repinned it, but never had any real intentions of making them. Why? Well, I already have a great recipe for sweet potato fries, and while I have baked with beets often, I’ve never actually just eaten them and I’ve never served turnips!
But I simply couldn’t get that photo out of my head. So I bought all the vegetables, made a few slight adaptations and baked these fries up. The result? Phenomenal! My husband and I couldn’t stop eating these and I even got the boys to try a few bites (by calling them red and orange French fries). I am hosting my first Thanksgiving this year and these fries will most definitely be appearing on our table. My family enjoyed these and I hope yours does too!
· Use whatever vegetables you have on hand. I added zucchini to my recipes (not a root veggie) because it was in the refrigerator waiting to go bad – be creative!
· Experiment with your favorite oils and spices. You can even use nuts instead of sunflower seeds.
Root Vegetable Fries
Adapted from Yum Universe
1 medium sweet potato
2 large carrots
1 large (or 3 small) beets
1 large turnip
1 small zucchini
1 cup sunflower seeds
¼ cup fresh oregano
2 tsp minced garlic
1 tsp paprika
2 tsp sea salt
½ cup extra virgin olive oil
Preheat oven to 350 degrees F and line baking sheets with parchment paper.
Wash and peel the vegetables. Cut them into uniform sticks. Set aside.
Place the sunflower seeds in the bowl of a mini food processor and pulse until it form a small grain. Add in the oregano leaves, garlic, paprika, and sea salt. Pulse a few times to mix.
Place the vegetables into a gallon sized resealable bag and add the olive oil. Shake the bag until the vegetables are coated with oil. Add in the sunflower seed mixture, seal, and shake again until evenly coated.
Place the coated vegetable fries in a single layer on the prepared baking sheets. Bake for 30 minutes or until the fries are tender and lightly browned. Serve hot.