Roasted Root Vegetable Frites | Print |
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Makes 4 to 6 servings

  • 4 to 6 pounds assorted root vegetables, such as carrots, parsnips, sweet potato, turnips, celery root or rutabaga
  • 1/3 cup olive oil
  • 3 tablespoons salt
  • 4 teaspoons smoked paprika
  • Green Chile Chimichurri, for serving


  1. Heat oven to 400 degrees. Peel all the vegetables and trim the ends. Cut each into uniformly sized sticks resembling French fries.
  2. Arrange vegetable sticks in a single, uncrowded layer on a large nonstick baking sheet(s). Drizzle with oil and toss well to coat. Sprinkle with salt and paprika.
  3. Roast, turning once or twice, until tender and golden brown, about 30 minutes. Serve hot.