Herb-Roasted Carrot and Parsnip “Fries”

Name: Herb-Roasted Carrot and Parsnip “Fries”
Yield: 4 servings
Ingredients: 1 pound carrots; 1 pound parsnips; 3 tablespoons extra virgin olive oil; Salt to taste; 3 tablespoons minced fresh herb (or a mixture of herbs) such as chives, thyme, rosemary, marjoram, parsley, oregano, and savory

From: Hip Kosher

Servings: 4 servings

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Ronnie's Notes

Well, they’re not french fries, of course, but they can satisfy the french fry lover in us because they have the same crispy surface feel as a potato fry. Carrots and parsnips are also sweet, so these have added—natural—sugar too. My children and grandchildren all love this dish so I believe it is a sure way to get everyone in the family to eat vegetables.

Ingredients

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Scale Recipe

1 pound carrots
1 pound parsnips
3 tablespoons extra virgin olive oil
Salt to taste
3 tablespoons minced fresh herb (or a mixture of herbs) such as chives, thyme, rosemary, marjoram, parsley, oregano, and savory

Instructions

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Preheat the oven to 450°F.

Peel the carrots and parsnips cut them into strips about 4 inches long, 1/2 inch wide and place in a bowl.

Pour the olive oil over the vegetables and sprinkle with salt and herbs.

Toss the vegetables to coat all sides and spread them onto a baking sheet.

Roast for , turning them once or twice, or until the vegetables are tender and lightly browned.

Makes 4 servings.

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