Baked Root Fries



Baked Root Vegetable Fries

3 parsnips, peeled

3 large carrots, peeled

2 large beets, peeled

2 tablespoons extra virgin olive oil

2 tablespoons organic cornstarch

1/2 teaspoon sea salt

1/4 teaspoon fresh ground black pepper

1/4 teaspoon paprika


Preheat oven to 425˚F. Line a baking sheet with parchment paper. Cut parsnips, carrots and beets into 1/3" think strips, resembling french fries. Toss the cut vegetables in oil, cornstarch and seasonings and arrange them into a single layer on the baking sheet. Bake at 425˚F for about 30 minutes, turning them once with a spatula 1/2 through cooking time, until they are golden brown and crispy. Serve right away with hummus, see below.



Simple Hummus

2 cups cooked and rinsed chickpeas

2 tablespoons fresh lemon juice

1 tablespoon tahini

1 tablespoon extra virgin olive oil

1 small garlic clove 

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

water as needed


Add all ingredients to a food processor and process until smooth, adding water a little bit at a time if needed to loosen mixture. Serve right away or refrigerate covered for up to 1 week.