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 perfect branch out and try something new when the starchy, carby, salty craving hits. For seasonal eaters cooler seasons means 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.
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.
Mind your fat
If you’ve been following us for awhile you know that we love our fats. They’re delicious, satisfying, blood sugar stabilizing and even healthy when you choose the right ones. We often use avocado oil for roasting vegetables with lots of flavor or ones you’re heavily seasoning because we really don’t want the flavor of the oil to overpower everything else. However, since many root vegetables have very mild or ‘plain’ flavors we wanted a fat that really add to the flavor rather than hiding in the background.
For this recipe I used Fatworks duck fat which, if you haven’t tried it, is crazy amazing for roasting. It adds an extra savory layer of flavor and the fries get crispier using duck fat than they do with avocado oil.
Click here to learn more about real fat and our friends at Fatworks
The other key is not refrain from salting your fries until AFTER you’ve roasted them. I know, it’s sooooooooo hard not to toss them with the fat then sprinkle liberally with sea salt like your inner Food Network star wants you to do. But don’t. There will be plenty of time to salt them as you pull them from the oven all hot and perfectly roasted and ready to be devoured.
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.
Hungry for More? Subscribe to get our newsletter delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Garlic Roasted Root Vegetable Fries
Humble and thrifty root vegetables get a flavor boost from luscious duck fat. The key to crispier baked fries without soaking or deep-frying is to salt them after they’re roasted – not before.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4
- Category: Side Dish
Ingredients
- 1 ½ lbs. Root vegetables of choice (i.e. parsnips, rutabagas, beets, carrots, sweet potatoes, etc.)
- 1 ½ Tbsp. duck fat (recommend Fatworks Duck Fat) (or oil of choice)
- 3 cloves of garlic, pressed or finely minced
- Sea salt and black pepper to taste
Instructions
- 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 uniform sized pieces (about ¼-inch thick).
- Toss vegetables onto baking sheet and dot with duck fat. Use your hands or a large spoon to mix the vegetables until evenly coated with fat.
- Sprinkle garlic over vegetables and arrange them in a single layer. Do NOT salt them yet.
- 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 crisped on the edges.
- Sprinkle with sea salt and black pepper to taste before serving.
Notes
All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!
Nutrition
- Serving Size: 1/4 recipe
- Calories: 177
- Sugar: 10g
- Sodium: 369mg
- Fat: 5g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 3g
What are you favorite root vegetables for roasting and how do you like to flavor them? Share in the comments below!
Pin Now to Make it Later!
This post was made possible by our friends at Fatworks. Though we received compensation for this post, the opinions expressed here are 100% our own. Thank you for supporting the great companies we works with thereby allowing us to continue creating great recipes and content for you.
This post contains affiliate links, which means we receive a percentage of the sale if you use the link to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so we greatly appreciate your support.
Leave a Comment