Baked Veggie Fries
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Ingredients:
- 2 medium beets, peeled and cut into thin strips
- 2 large carrots, peeled and cut into thin strips
- 2 medium potatoes, washed and cut into thin strips
- 3 tablespoons Tuscan Herb Premium Extra Virgin Olive Oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley or rosemary (optional, for garnish)
Instructions:
- Preheat your oven to 425°F. Place a baking sheet in the oven while it preheats to get it hot.
- Peel and cut the beets, carrots, and potatoes into thin strips, similar to the size of fries. It's important to make sure they're evenly sized for even cooking.
- In a large mixing bowl, combine the beet, carrot, and potato strips.
- Drizzle the extra virgin olive oil (EVOO) over the vegetables and toss to coat them evenly.
- Season with garlic powder, paprika, salt, and pepper. Toss again to ensure the seasonings are well distributed.
- Carefully remove the hot baking sheet from the oven (use oven mitts).
- Spread the seasoned beet, carrot, and potato strips in a single layer on the hot baking sheet. This helps them crisp up nicely.
- Place the baking sheet with the vegetables back into the preheated oven.
- Bake for 25-30 minutes, or until the fries are crispy and golden brown. Be sure to flip them halfway through the baking time to ensure even cooking.
- Once the fries are done, remove them from the oven and let them cool for a minute.
- Transfer the baked beet, carrot, and potato fries to a serving platter.
- Garnish with fresh parsley or rosemary, if desired, for a burst of color and flavor.