I think vegetables are the bee’s knees, but for some reason – and I know this is shocking – my two year old refuses to eat them (crazy, right?!). The Redhead is so picky that I’m almost convinced that she’s not related to me. I have to get sneaky if I want her to eat anything except peanut butter sandwiches, and these veggie fries work wonders. Inspired by a dish of yucca root “fries” at Brasa, the Twin Cities comfort-food mecca, these are tasty AND really easy to make (and freeze!)
Any starchy vegetable will work well, but group ones that cook at about the same rate in one batch – you want to make sure that you avoid half of them getting overcooked and half of them staying nearly raw. I used carrots, sweet potatoes, parsnips and plaintains. You could do this with zucchini and squash, but you’d need to keep a close eye on them because they’ll cook a lot faster.
Slice your veg into thick matchsticks, toss with olive oil, sprinkle some coarse salt on ’em and bake them on a metal sheet pan at 400° for 20 minutes or so, until they get golden brown.
These are awesome to eat dipped in ketchup (The Redhead’s fav), but I’m thinking they might be tasty with a lemony Greek yogurt and fresh dill dip or with a bit of spiciness baked on by using red pepper flakes or cayanne pepper. Maybe a coarse salt, pepper and rosemary version….so many options!