Root Vegetable Fries
This post contains affiliate links. For more information, read my privacy policy.
I particularly love the beets. Who knew they’d make such good fries?
Looking for Low-FODMAP recipes?
28 Days of Low-FODMAP AIP combines IBS and autoimmune diets in a 28-day meal plan designed to jump start and simplify this often-challenging duo. But wait: This meal plan includes 50 exclusive low-FODMAP recipes you won’t find anywhere else, with dishes like Chicken Vindalo, Jambalaya, and crispy, crunchy Tostones!
Root Vegetable Fries
Ingredients
- 1 large sweet potato peeled
- 1 large beet peeled
- 2 whole carrot
- 2 tablespoons coconut oil
- 1/2 tablespoon dried oregano
- 1/2 tablespoon dried parsley
- 3/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper omit for AIP
Instructions
- Preheat the oven to 400F. After washing the vegetables, cut them into fry shapes (a mandolin slicer is useful here).
- Combine all ingredients and mix well. Lay the fries on a parchment-lined baking sheet in a single layer.
- Bake 30-45 minutes or until the fries are crispy, stirring once halfway through. Be careful they don’t burn and remove them from the oven at the first sign of browning around the edges. Serve hot.
Nutrition
Calories: 132kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 539mg | Potassium: 381mg | Fiber: 4g | Sugar: 4g | Vitamin A: 10150IU | Vitamin C: 11.6mg | Calcium: 60mg | Iron: 3.4mg