Winter Vegetable Oven Fries

Prep 10 min
Total 45 min
Ingredients 7
Servings 4

For me, the fall and the winter are synonymous with colorful roasted vegetable dishes. At this time of the year I like to walk through the root vegetable isle in the supermarket, and get a little bit of everything I find. Don't be fooled by the sometimes unattractive look of these ingredients. Their flavor is wonderful and their texture very satisfying. These ingredients are also a typical part of a Christmas dinner. In Peru we have adopted this tradition, and even though Christmas takes place in the summer, we like drinking hot chocolate and eating apple puree, sweet potato puree, and potato gratin as the side dishes of the main entree. This year I feel like doing something different, and creating a new recipe for Christmas using as many seasonal vegetables as I can. It's colorful, tasty, and kid-friendly: a great combination! MORE + LESS -

Ingredients

Russet potatoes

parsnips

carrots

beets

Salt and pepper, to taste

1/4

cup olive oil

large sprig of fresh rosemary (about 3-4 tablespoons)

Directions

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1

Preheat the oven to 425°F.
2

Wash the vegetables and cut them in half, and then each half in thick slices.
3

Place the sliced vegetables in a bowl, season with salt and pepper, and add the oil. Stir well to make sure everything is completely covered in oil.
4

Line a baking tray with oil and place the vegetables side by side, making one layer. Sprinkle with rosemary.
5

Bake for 35 minutes, shaking the tray once or twice during the process so the vegetables don’t stick to the bottom.
6

Remove from the oven and serve hot.

Expert Tips

You can use any combination of winter root vegetables. Sweet potatoes and rutabaga are two great additions to this mix.
For extra flavor, sprinkle the fries with grated Parmesan cheese once they’re ready.
Add some spice to the fries by mixing chili powder into the olive oil.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

For me, the fall and the winter are synonymous with colorful roasted vegetable dishes. At this time of the year I like to walk through the root vegetable isle in the supermarket, and get a little bit of everything I find. Don't be fooled by the sometimes unattractive look of these ingredients. Their flavor is wonderful and their texture very satisfying. These ingredients are also a typical part of a Christmas dinner. In Peru we have adopted this tradition, and even though Christmas takes place in the summer, we like drinking hot chocolate and eating apple puree, sweet potato puree, and potato gratin as the side dishes of the main entree. This year I feel like doing something different, and creating a new recipe for Christmas using as many seasonal vegetables as I can. It's colorful, tasty, and kid-friendly: a great combination!