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Colorful vegetable fries from the oven

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Ingredients for 1 servings:

  • 1 parsnip(s)
  • 1 potato(s)
  • 1 beetroot
  • 1 carrot(s)
  • 1 tbsp olive oil
  • Salt
  • chili powder
  • herbs, (herb mixture), Mediterranean

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Cut the vegetables into pieces roughly the size of fries and toss them in a mixture of oil and spices. I always use a mix of salt, chili powder, and Mediterranean herbs. It’s best to marinate the beets separately from the rest of the vegetables, as they stain heavily and the fries won’t be as colorful. You can also use more oil; generally, the more oil, the crispier the fries will be. Then bake on a baking sheet at 200°C for about 40 minutes, depending on the thickness of the sticks. All sorts of dips go well with them. I like to eat them with ajvar, tzatziki, or just plain.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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