Best Root Vegetable Home Fries Recipes
ROOT VEGETABLE FRIES
For a pleasingly offbeat side dish or snack, try this fresh and healthy variation of that old favorite, french fries. Sweet potatoes, turnips and celery root work well in this recipe, too.
Time 50m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Position oven rack in the center of the oven and preheat to 400°F.
- Gently toss oil, parsnips, rutabagas, carrots and salt and pepper together in a large bowl.
- Transfer vegetables to 2 large baking sheets, arranging them in a single layer. (Arrange vegetables roughly in groups, since their cooking times differ slightly and some may be removed before others.)
- Bake, turning often, until golden brown and cooked through, 40 to 60 minutes.
- Transfer fries to a large platter and serve.
Nutrition Facts : Calories 280 calories, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 360 milligrams, Carbohydrate 36 grams, Protein 3 grams
ROOT VEGETABLE HOME FRIES
Easy and delicious take on home fries that offers a bit more complex flavor than potato home fries. Can cook the vegetables ahead of time and refrigerate until ready to use. Try with: Ham Steaks with Port and Cinnamon Glaze (also posted)
Provided by sprinkledpink
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place vegetables in a large saucepan. Cover with cold water, add 1tsp salt and the bay leaf. Bring to a boil, then reduce the heat and simmer for 10 to 15 minutes until just tender. Drain.
- Preheat the oven to 425*F(220*C).
- Let the vegetables cool, then dice. Place them in a large bowl, add the onion, rosemary and olive oil. Season well with salt and pepper and toss to coat the vegetables with the oil.
- Place the vegetables in a single layer in a large roasting pan and cook for 35 to 45 minutes until browned and tender.
Nutrition Facts : Calories 188.6, Fat 9.2, SaturatedFat 1.3, Sodium 35.7, Carbohydrate 24.9, Fiber 4, Sugar 3.8, Protein 2.8
ROOT VEGETABLE FRIES
Categories Potato Vegetable Side Roast Root Vegetable Beet Carrot Sweet Potato/Yam Fall Winter Healthy Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2 to 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F. Cut the vegetables into 1⁄2"-wide spears and toss in a roasting pan with olive oil and herbs to coat. Keep the peels on; that's where the vitamins are.
- Roast for approximately 40 minutes, turning regularly until all sides have turned a golden brown and the fries are cooked straight through.
ROOT VEGETABLE FRIES
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 1 pound each carrots and parsnips into fries (cut around the parsnips' cores); toss with 1 tablespoon vegetable oil and 1 teaspoon each lemon-pepper seasoning and kosher salt. Toss with 2 beaten egg whites, then coat in 1/2 cup panko breadcrumbs. Spread out on 2 baking sheets. Bake at 400 degrees F, stirring once, until crisp, about 35 minutes.
Nutrition Facts : Calories 205 calorie, Fat 4 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 975 milligrams, Carbohydrate 39 grams, Fiber 8 grams, Protein 5 grams, Sugar 11 grams
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