Move over potatoes, these garlic roasted root vegetable fries are about to steal the show!
Beyond the humble potato: Root vegetables for the taste and nutrition win
I think we can all agree that white potatoes make some pretty damn good fries. But there are so many great vegetables out there that it hardly seems fair that the humble spud gets all of the attention when it comes to a classic comfort food side dish.
Fall and winter are the perfect time to branch out and try something new when the starchy, carby, salty craving hits. For seasonal eaters, cooler seasons mean fewer fruits, fewer raw salads and pretty much no fresh tomatoes. Sad, I know. But it’s not all doom and gloom because this is when winter squashes and root vegetables really take center stage. I love how versatile and budget-friendly root vegetables are and each one boasts a different and unique flavor. So by switching up the veggies you use, the flavor combos are pretty endless. And best of all, you can use what you’ve got on hand, what’s in season and what’s on sale.
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I used sweet potatoes, parsnips, turnips, and beets in case you were wondering!
I could go on for days about my love of root vegetables, but I really want to get to this recipe, so if you’re really in the mood to geek out on root vegetables (how to choose them, how to store, their nutrition profile, etc.) then be sure to check out this post.
Though not specifically about just root vegetables, I recently fell in love with this book from America’s Test Kitchen because it’s packed with tips on how to select and store all kinds of vegetables – and best of all, how to prepare them in new and delicious ways making it easier to enjoy more of them in everyday meals. It’s definitely worth checking out!
But I digress. Let’s talk more about these Garlic Roasted Root Vegetable Fries and what you might want to dip them in.
These fries are made for dipping.
Although totally incredible on their own (or topped with a runny yolked egg if you’re my hubby), these fries – like all fries – are made for dipping. You could use ketchup if that’s your thing, but I think they deserve something a little fancier and more flavorful like some Primal Kitchen Chipotle Lime Mayo – which if you haven’t tried, you should – and this Warm Chipotle Lime Sweet Potato Salad is a great way to use up what you didn’t use in your garlic roasted root vegetable fries dipping frenzy that’s about to go down.
Looking for a homemade dipping option?
Try our Homemade Paleo Ranch Dressing and Dip. It’s easy to make and good on just about everything. And we hear it’s also great for getting kids (and some husbands) to eat more veggies.
- 1½ lbs. root vegetables of choice (i.e., parsnips, rutabagas, beets, carrots, sweet potatoes, etc.)
- 1½ Tbsp. avocado oil or oil of choice
- 3 cloves of garlic, pressed or finely minced
- Salt and black pepper to taste (flaky sea salt is our favorite)
- Preheat oven to 425℉.
- Line a large baking sheet with parchment paper and set aside.
- Wash, peel and dry your vegetables of choice. Using a large knife, carefully cut each vegetable into similar sized pieces (about ¼-inch thick).
- Place vegetables on a parchment paper-lined baking sheet and toss with oil.
- Sprinkle garlic over vegetables and arrange them in a single layer and sprinkle with salt.
- Roast in 425℉ oven on the middle rack for 15 minutes. Remove pan from oven and turn the fries so that the cooked sides are facing up. Return to oven and roast an additional 10-15 minutes or until tender and crispy on the edges.
- Sprinkle with additional salt and black pepper to taste before serving.
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- Serving Size: 1/4 recipe
- Calories: 177
- Fat: 5g
- Sodium: 369mg
- Carbohydrate: 30g
- (Fiber: 8g
- Sugar: 10g)
- Protein: 3g
What are your favorite root vegetables for roasting and how do you like to flavor them? Share in the comments below!
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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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