Lunch: Root Veggie Fries Recipe | Myrecipes
Ingredients
2 cups (1/4-inch) matchstick-cut potato
1 cup matchstick-cut carrot
1 cup matchstick-cut parsnip
2 tablespoons canola oil
1/2 teaspoon garlic powder
1/8 teaspoon ground red pepper
1/2 teaspoon kosher salt
Instructions
Place a baking sheet in oven. Preheat oven to 450 ° (leave pan in oven). Combine potatoes, carrots, parsnips, canola oil, garlic powder, and ground red pepper. Arrange vegetables in a single layer on preheated pan. Roast at 450 ° for 30 minutes or until crisp and browned, stirring after 20 minutes. Sprinkle with salt.
Reviews
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
