Bob Greene's Roasted Root Vegetable French Fries Recipe
Photo: Erik Johnson
Baked fries made of parsnips, rutabaga, turnips and carrots are a fiber-filled—and supremely satisfying—side.
Serves 4
Preheat the oven to 375°F.
Lightly coat the vegetables with cooking spray and toss with the rosemary in a large bowl.
Place the vegetables on a sheet pan and place in the oven. Bake until browned, about 20 minutes, tossing regularly.
Remove from the oven and season with salt and pepper. Serve.
From The Best Life Diet Cookbook by Bob Greene. Copyright © 2009 by the Bestlife Corporation. Reprinted by permission of Simon & Schuster, Inc.
Serves 4
Ingredients
- 4 parsnips, peeled, cored, and chopped into long 1/4-inch-thick strips
- 1 rutabaga, peeled and sliced into 1/4-inch-thick pieces
- 2 medium turnips, peeled and sliced into 1/2-inch-thick pieces
- 2 medium carrots, peeled and sliced into long 1/2-inch-thick pieces
- Vegetable oil cooking spray
- 2 tsp chopped fresh rosemary
- 1/8 tsp salt
- Black pepper to taste
Directions
Preheat the oven to 375°F.
Lightly coat the vegetables with cooking spray and toss with the rosemary in a large bowl.
Place the vegetables on a sheet pan and place in the oven. Bake until browned, about 20 minutes, tossing regularly.
Remove from the oven and season with salt and pepper. Serve.
Nutritional Information
Per serving: 144 calories, 3 grams protein, 34 grams carbohydrate, 8 grams dietary fiber, 11 grams sugar, 1 gram total fat, 0 grams saturated fat, 0 milligrams cholesterol, 89 milligrams calcium, 151 milligrams sodium.From The Best Life Diet Cookbook by Bob Greene. Copyright © 2009 by the Bestlife Corporation. Reprinted by permission of Simon & Schuster, Inc.
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