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Garlic Roasted Root Vegetable Fries

Humble and thrifty root vegetables get a simple flavor boost from fresh garlic and a little salt, but feel free to add your favorite fresh or dried herbs or even a pinch of ancho chili powder to change things up a bit.

  • Author: The Real Food Dietitians
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 4 1x
  • Category: Side Dish


  • 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)


  1. Preheat oven to 425℉.
  2. Line a large baking sheet with parchment paper and set aside.
  3. Wash, peel and dry your vegetables of choice. Using a large knife, carefully cut each vegetable into similar sized pieces (about ¼-inch thick).
  4. Place vegetables on a parchment paper-lined baking sheet and toss with oil.
  5. Sprinkle garlic over vegetables and arrange them in a single layer and sprinkle with salt.
  6. 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.
  7. Sprinkle with additional salt and black pepper to taste before serving.


  • Serving Size: 1/4 recipe
  • Calories: 177
  • Sugar: 10g
  • Sodium: 369mg
  • Fat: 5g
  • Carbohydrates: 30g
  • Fiber: 8g
  • Protein: 3g