One of the best things about fall are the colors—not only of the leaves—but of the food. I have been wanting to try out a recipe for baked mixed root vegetable fries for a while now, yes, for how yummy they would be, but mainly because I could see their beauty in my mind’s eye. Design nerd, true, but what ultimately kicked it into gear for me was these adorably genius Skrub’a veggie washing gloves that I just got my hands on. They easily remove dirt and loose skin from potatoes, carrots and other vegetables, allowing vitamins and minerals to stay in the mix. Goodbye veggie peeler, it’s been real.
Makes: approx. 2 cookie sheets worth of fries | Preparation Time: 40mins
Food processor (optional)
1 large organic beet
1 small-medium organic sweet potato
1 medium organic turnip (a tad bitter, so if you like sweeter fries, just add more of the others and leave these out)
2 organic carrots
1 cup organic pumpkin seeds
2-3 cloves of organic garlic
1/2 cup liquid coconut oil
1-2 tsp pink Himalayan or Celtic sea salt
Let’s Get Started:
I have teeny hands, and the one-size fits all glove looks big on me when dry, but when I got to washing, the gently abrasive fabric gripped my hand comfortably and worked great. Take a look at the un-Skrub’ad carrot versus the Skrub’ad below.
Pretty! When I was done, I just wrung out my gloves and hung them on the dish rack to dry. You can also clean them in the dishwasher or washing machine.
Now, let’s get to the business of making Mixed Root Veggie Fries. Note: I was inspired to use coconut oil and pumpkin seeds thanks to a favorite sweet potato recipe in Brendan Brazier’s book Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life.
Slice your veggies into thin strips. Place them in a large glass bowl and set aside.
You can either chop your pumpkin seeds with a large knife, or make a pumpkin seed “dust” (my fave, bottom right) in the food processor. If mixing in the food processor, also add your garlic and salt.
If your coconut oil is in a solid state, warm it to a liquid on the range, and pour it over your roots. Add the pumpkin seed dust to the bowl. If you didn’t use a food processor for your seeds, just mince your garlic and add that, and your salt, to the large glass bowl.
Now get in there with your hands and mix it all up until all veggies are thoroughly coated with oil and seeds.
Lay your veggies out, about 1 fry deep, on a parchment-lined cookie sheet(s) and bake for 30 minutes in an oven set to 350°F.
Look how lovely they are! Enjoy…
Just tell us what your favorite Fall/Winter root veggie recipe is and we will select a winner (at random) from the comments Oct. 18!
Congratulation to our winner Julia! And many thanks to all of you for sharing your Fall favorites—everything from the simple to the unexpected all look delicious.
1. Try using different roots and potatoes, like Russian Blue potatoes.
2. Add some fresh herbs to your mixture like basil and oregano.
3. How about curry? Cinnamon?
4. Add sesame and or/sunflower seeds.
5. Add some balsamic vinegar.
Tell us how it works out for you if you try and of these!
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