Vermont Harvest of the Month
  • Get Started
    • VTHOM 101
    • Educator
    • Food Service
    • Farmer
    • Retailer
    • Individual & Family
    • Take the Pledge
    • About HOM >
      • Partners
      • Team
      • Pledgers >
        • Pledger Spotlights
  • Monthly Materials
    • 2022-2023 Calendar
    • September 2022 | Peppers
    • October 2022 | Apples
    • November 2022 | Sweet Potatoes
    • December 2022 | Winter Squash
    • January 2023 | Beets
    • February 2023 | Carrots
    • March 2023 | Maple Syrup
    • April 2023 | Whole Grains
    • May 2023 | Mixed Greens
    • June 2023 | Eggs
    • July 2023 | Cucumbers
    • August 2023 | Berries
    • Archive
  • Resources
    • Recipes
    • Downloads
    • Submit Taste Test Results
    • Across the Country
    • Even More
  • Contact
  • Shop
  • Blog

RECIPES

Roasted Root Vegetable Fries

3/1/2015

0 Comments

 

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

1. Preheat oven to 425 degrees F. 
2. Scrub veggies- no need to peel them, just trim any rough ends. 
3. Cut vegetables into strips/wedges of uniform size.
4. In a bowl combine oil and garlic (or other seasonings, see below for ideas).
5. 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.
6. Pour the oil mixture over the veggie strips and toss to coat. Sprinkle with salt and pepper, if desired. 
7. 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

1. Preheat oven to 425 degrees F.
2. Scrub veggies- no need to peel them, just trim any rough ends. 
3. Cut vegetables into thin strips of uniform size.
4. In a bowl combine oil and garlic (or other seasonings, see below for ideas).
5. 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. 
6. Pour the oil mixture over the veggie strips and toss to coat. Sprinkle with salt and pepper, if desired.
7. 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
Print Friendly and PDF
0 Comments



Leave a Reply.

    SEARCH

    Categories

    All
    Apples
    Beef
    Broccoli
    Cabbage
    Cantaloupe
    Carrots
    Cauliflower
    Chickpeas
    Cucumbers
    Dairy
    Dark Green Vegetable
    Dessert
    Dip
    Fall
    Hummus
    Kale
    Maple Syrup
    Melons
    Parsnips
    Red & Orange Vegetable
    Salad
    Salsa
    Slaw
    Soup
    Summer
    Sweet Peppers
    Sweet Potatoes
    Swiss Chard
    Tomatoes
    Winter
    Winter Squash

    RSS FEED

    RSS Feed

   LET'S CONNECT!
Picture
Picture

Sign up for our mailing list!

* indicates required

​Website by Dark Roast Designs & White Birch Creative
Picture
Picture

Contact Us | Terms of Use
© 2022 Vermont Harvest of the Month