I am excited to share with you today an amazing recipe for Maple-Balsamic Root Vegetable “Fries”. These tasty morsels are delicious and guilt free as they are baked instead of fried. This recipe is just one of the many healthy family recipes in the new Pollan Family Table Cookbook. To learn more about the cookbook, you can click on my affiliate Amazon link. Incorporating a variety of root vegetables into your diet helps ensure you’re getting a broad spectrum of nutrients, which is beneficial for overall health.
From the Pollan family to yours, learn from their helpful cooking hints and tips, see images from their intimate family dinners, and enjoy their tasty recipes that have been passed down through the generations. Mom Corky, brother Michael, and sisters Lori, Dana, and of course Tracy of Family Ties fame put together this cookbook of fresh ingredients, delicious foods, and kitchen tips you won’t want to miss out on. I am thankful for them allowing me to reprint this recipe from the cookbook here.
Baked Root Vegetable “Fries”
4 to 6 servings
Root Vegetable Fries Ingredients:
3 large carrots, peeled and cut into ¼-inch-thick sticks, 2 to 3 inches long
1 medium celery root, peeled and cut into ¼-inch-thick sticks, 2 to 3 inches long
2 medium parsnips, peeled and cut into ¼-inch-thick sticks, 2 to 3 inches long
2 medium golden beets, peeled and each cut into 8 wedges
5 sprigs fresh thyme
2 tablespoons extra virgin olive oil
1 tablespoon pure maple syrup
½ teaspoon balsamic vinegar
Sea salt
Freshly ground black pepper
How To Make Mixed Root Vegetable Fries:
Set racks in the upper and lower thirds of the oven and preheat the oven to 425ºF. Line two rimmed baking trays with parchment paper.
In a large mixing bowl, combine the carrots, celery root, parsnips, beets, and thyme sprigs. Add the oil and mix to thoroughly coat the vegetables.
In a small mixing bowl, combine the maple syrup, vinegar, ½ teaspoon of salt, and ⅛ teaspoon of pepper; mix well. Pour the mixture on the vegetables and toss to coat.
Arrange the vegetables in a single layer on each of the two baking sheets. Roast on separate racks for 20 minutes.
Remove them from the oven and, using a spatula, flip the vegetables. Return the sheets to the oven, switching their positions (upper rack and lower rack).
Roast until the root veggies are light golden brown and caramelized, an additional 15 to 20 minutes.
Discard the thyme sprigs, season with salt and pepper, and serve.
Printable Recipe Card For Root Veggie Fries
Maple-Balsamic Root Vegetable Fries Recipe
Ingredients
- 3 large carrots, peeled and cut into ¼-inch-thick sticks, 2 to 3 inches long
- 1 medium celery root, peeled and cut into ¼-inch-thick sticks, 2 to 3 inches long
- 2 medium parsnips, peeled and cut into ¼-inch-thick sticks, 2 to 3 inches long
- 2 medium golden beets, peeled and each cut into 8 wedges
- 5 sprigs fresh thyme
- 2 tablespoons extra virgin olive oil
- 1 tablespoon pure maple syrup
- ½ teaspoon balsamic vinegar
- Sea salt
- Freshly ground black pepper
Instructions
- Set racks in the upper and lower thirds of the oven and preheat the oven to 425ºF. Line two rimmed baking sheets with parchment paper.
- In a large mixing bowl, combine the carrots, celery root, parsnips, beets, and thyme sprigs. Add the oil and mix to thoroughly coat the vegetables.
- In a small mixing bowl, combine the maple syrup, vinegar, ½ teaspoon of salt, and ⅛ teaspoon of pepper; mix well. Pour the mixture on the vegetables and toss to coat.
- Arrange the vegetables in single layers on the two baking sheets. Roast on separate racks for 20 minutes.
- Remove them from the oven and, using a spatula, flip the vegetables. Return the sheets to the oven, switching their positions (upper rack and lower rack).
- Roast until the vegetables are light brown and caramelized, an additional 15 to 20 minutes.
- Discard the thyme sprigs, season with salt and pepper, and serve.
Nutrition Facts
Maple-Balsamic Root Vegetable Fries Recipe
Serves: 6
| Amount Per Serving: | ||
|---|---|---|
| Calories | 123.13 kcal | |
| % Daily Value* | ||
| Total Fat 4.9 g | 6.2% | |
| Saturated Fat 0.7 g | 0% | |
| Trans Fat 0.0 g | ||
| Cholesterol 0.0 mg | 0% | |
| Sodium 336.9 mg | 14% | |
| Total Carbohydrate 19.63 g | 6.3% | |
| Dietary Fiber 4.87 g | 16% | |
| Sugars 8.18 g | ||
| Protein 1.88 g | ||
| Vitamin A 34.13 % | Vitamin C 18.98 % | |
| Calcium 5.92 % | Iron 7.13 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
Mixed root vegetable fries are a tasty and nutritious alternative to traditional potato French fries. Here are some reasons why they are a great choice:
- Variety of Nutrients: Different root vegetables offer a range of vitamins, minerals, and antioxidants. For example, sweet potatoes are rich in vitamin A, carrots provide beta-carotene, and parsnips offer vitamin C and folate.
- Flavor Diversity: Using a mix of root vegetables adds a variety of flavors and textures, making the fries more interesting and enjoyable to eat.
- Healthier Option: Many root vegetables have a lower glycemic index compared to regular potatoes, which can help with blood sugar control. They are also often lower in calories and higher in fiber.
- Colorful Presentation: A mix of colorful root vegetables like sweet potatoes, beets, and carrots can make the dish visually appealing, which can be more enticing, especially for kids.
- Versatility: Mixed root vegetable fries can be seasoned in many ways, allowing for different flavor profiles. They can be baked or air-fried to reduce the need for added fats.
I hope you enjoy this healthy recipe for tasty root vegetable fries. I love the variety of flavors in a fun, familiar form. Again, special thanks to the Pollan Family Table Cookbook for sharing this family recipe with us.
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