Root Vegetable Home Fries Recipes

Steps:

• Cut 1 pound each carrots and parsnips into fries (cut around the parsnips' cores); toss with 1 tablespoon vegetable oil and 1 teaspoon each lemon-pepper seasoning and kosher salt. Toss with 2 beaten egg whites, then coat in 1/2 cup panko breadcrumbs. Spread out on 2 baking sheets. Bake at 400 degrees F, stirring once, until crisp, about 35 minutes.

Steps:

• Preheat the oven to 400°F. Cut the vegetables into 1⁄2"-wide spears and toss in a roasting pan with olive oil and herbs to coat. Keep the peels on; that's where the vitamins are.
• Roast for approximately 40 minutes, turning regularly until all sides have turned a golden brown and the fries are cooked straight through.

Steps:

• Place vegetables in a large saucepan. Cover with cold water, add 1tsp salt and the bay leaf. Bring to a boil, then reduce the heat and simmer for 10 to 15 minutes until just tender. Drain.
• Preheat the oven to 425*F(220*C).
• Let the vegetables cool, then dice. Place them in a large bowl, add the onion, rosemary and olive oil. Season well with salt and pepper and toss to coat the vegetables with the oil.
• Place the vegetables in a single layer in a large roasting pan and cook for 35 to 45 minutes until browned and tender.