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Root Veggie Fries

Photo: Brian Woodcock; Styling: Claire Spollen


Serves 4 (serving size: about 2/3 cup)


  • 2 cups (1/4-inch) matchstick-cut potato
  • 1 cup matchstick-cut carrot
  • 1 cup matchstick-cut parsnip
  • 2 tablespoons canola oil
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon ground red pepper
  • 1/2 teaspoon kosher salt

Nutrition Information

  • calories 145
  • fat 7.2 g
  • satfat 0.6 g
  • sodium 267 mg

How to Make It

  1. Place a baking sheet in oven. Preheat oven to 450° (leave pan in oven). Combine potatoes, carrots, parsnips, canola oil, garlic powder, and ground red pepper. Arrange vegetables in a single layer on preheated pan. Roast at 450° for 30 minutes or until crisp and browned, stirring after 20 minutes. Sprinkle with salt.