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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.