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 the affiliate link image, to read reviews on Amazon.
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.
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
Freshly ground black pepper
How To Make Root Vegetable Fries:
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.
Printable Root Vegetable “Fries”
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.