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Roasted Veggie Fries
from the kitchen of Sharmagne Leland-St. John

1 pound fresh carrots or sweet potatoes or zucchini
2 teaspoons olive oil
1¾ teaspoon Kosher salt

Cut the vegetables into ½-inch sticks and place on a greased
15 inch by 10 inch baking pan. Drizzle with the oil and sprinkle
with salt. Toss to coat.

Bake, uncovered, at 450° for 10-12
minutes or until crispy-tender.

Yields: 5 servings.


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