Roasted Root Vegetable Fries
Food Service Version
Yield
50 1/2 cup servings, or 100 taste test servings
Ingredients
15 lbs. of root vegetables: beets, rutabagas, carrots, celeriac, parsnips, potatoes, turnips, sweet potatoes
1/2 cup olive or canola oil
8 cloves of garlic, minced (or 2 tsp. garlic powder)
Salt and pepper, to taste
Directions
Further Seasoning Ideas:
Home Version
Yield
4-6 servings
Ingredients
2 lbs. of root vegetables: beets, rutabagas, carrots, celeriac, parsnips, potatoes, turnips, sweet potatoes
2 Tbsp. olive or canola oil
2 cloves garlic, minced (or 1/2 tsp. garlic powder)
Salt and pepper, to taste
Directions
Further Seasoning Ideas:
Yield
50 1/2 cup servings, or 100 taste test servings
Ingredients
15 lbs. of root vegetables: beets, rutabagas, carrots, celeriac, parsnips, potatoes, turnips, sweet potatoes
1/2 cup olive or canola oil
8 cloves of garlic, minced (or 2 tsp. garlic powder)
Salt and pepper, to taste
Directions
- Preheat oven to 425 degrees F.
- Scrub veggies- no need to peel them, just trim any rough ends.
- Cut vegetables into strips/wedges of uniform size.
- In a bowl combine oil and garlic (or other seasonings, see below for ideas).
- Lay the veggie strips in a single layer on baking sheets. Arrange vegetables roughly in groups by variety, since their cooking times may vary slightly and you may want to remove some before others.
- Pour the oil mixture over the veggie strips and toss to coat. Sprinkle with salt and pepper, if desired.
- Bake for ~45 minutes or until tender and crispy. Toss occasionally with a spatula to ensure even roasting.
Further Seasoning Ideas:
- Minced garlic and finely chopped rosemary
- Minced garlic and oregano
- Coconut oil (in place of olive oil), chopped pumpkin seeds, garlic, and sea salt
- Fresh rosemary and thyme with salt and pepper
Home Version
Yield
4-6 servings
Ingredients
2 lbs. of root vegetables: beets, rutabagas, carrots, celeriac, parsnips, potatoes, turnips, sweet potatoes
2 Tbsp. olive or canola oil
2 cloves garlic, minced (or 1/2 tsp. garlic powder)
Salt and pepper, to taste
Directions
- Preheat oven to 425 degrees F.
- Scrub veggies- no need to peel them, just trim any rough ends.
- Cut vegetables into thin strips of uniform size.
- In a bowl combine oil and garlic (or other seasonings, see below for ideas).
- Lay the veggie strips in a single layer on a baking sheet. Arrange vegetables roughly in groups by variety, since their cooking times may vary slightly and you may want to remove some before others.
- Pour the oil mixture over the veggie strips and toss to coat. Sprinkle with salt and pepper, if desired.
- Bake for ~45 minutes or until tender and crispy. Toss occasionally with a spatula to ensure even roasting.
Further Seasoning Ideas:
- Minced garlic and finely chopped rosemary
- Minced garlic and oregano
- Coconut oil (in place of olive oil), chopped pumpkin seeds, garlic, and sea salt
- Fresh rosemary and thyme with salt and pepper