Comment on this article

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.




 

Return to: