Friday, June 8, 2012

Rosemary Root Vegetable Fries

fry wanna rock and roll all night
(and party every day)

get your roots.  i used rutabaga, parsnips, and sweet potatoes.
like a farmer, i then picked rosemary from the bush.
preheat the oven to 400 degrees.

cut your roots into fry-shapes, saving the delicious scraps for your
soup stock.  i cut my roots in half to get a safe, flat surface.
i then sliced them into 1/4" long slices, then cut 1/4" fries.

i then rocked and rolled.

and by rocked and rolled, i mean i added a quarter cup
of olive oil and made sure the fries were thoroughly coated.

place fries on a baking sheet, preferably with a metal rack to allow
even browning on all sides.  it's okay if you don't have one.

bake for 60 minutes, tossing fries every 20 minutes to ensure even browning.

delicious.  i dipped them in 4 tbsp. vegenaise mixed with 2 tsp. fresh horseradish.

now please do me a huge favor and put on the hair rock pandora station. rock and roll all night.
because you have just made macro french fries.
that's worth a party.
every day.


  1. Oh yum!! Must try these!
    Btw, Becky, I sent you a fb friend request - just making sure you got it, sometimes it gets buried :-D It´s ok if you don´t accept requests from "strangers" of course :-D