Recipe: Root Vegetable Fries (oven roasted)

ROOT VEGETABLE FRIES

"Roasted potatoes are good and all, but a roasted root vegetable medley is just as easy to make and a little bit fancy too."

1 large carrot
1 large potato
1 large sweet potato
1 large beet
2 tablespoons olive oil
1 teaspoon chopped fresh thyme
1/4 teaspoon chopped fresh rosemary
Salt and pepper

Preheat the oven to 400 degrees F.

Cut the vegetables into 1/2-inch-wide spears and toss in a roasting pan with olive oil and herbs to coat. Keep the peels on; that's where the vitamins are.

Roast for approximately 40 minutes, turning regularly until all sides have turned a golden brown and the fries are cooked straight through.

VARIATIONS:
- Substitute any root vegetable, including starchy potatoes, turnip, parsnip, celery root, or rutabaga.
- While the veggies are roasting, toss a garlic bulb or two into the pan at about the 30-minute mark - the result: easy, creamy garlic! Yum.

Makes 2-4 servings
Source: Grow Great Grub: Organic Food from Small Spaces by Gayla Trail