These roasted root veggie fries are made with beets and rutabaga baked in the oven until crispy with a mix of fragrant spices!
When I go out for dinner, I’m not ashamed of ordering fries. In fact, my husband and I went out the other night and we ordered a Greek family platter with chicken skewers, beef kabob and lamb shanks. You better believe we had a PILE of fries too. And I single handedly ate them ALL. I’m not exaggerating.
Don’t believe me? I’m serious, this is not a joke. Why would I joke about fries. You know, when someone is like, “OMG I ate like the whole entire pan” but really they had like two bites. And like this time, I really did eat them all.
Fries are simple. They are potatoes. They are real food!
So clearly, I love fries.
Probably because they are so crispy.
And potatoes are lovely, like sweet potatoes, OH MY. Especially Japanese sweet potatoes. They are incredible.
Let’s make all things fries! All the root veggies are perfect for this!
If you’ve been on here for any amount of time, I love root veggies. I think I eat them almost every single day. They are super underrated and definitely deserve to be highlighted!
Choosing Root Veggies
Okay, there are so many options. So I’m going to give you a list of all things to make into fries:
- sweet potatoes (they are kinda like a veggie?)
- beets (what we are using!)
- rutabaga (also what we are using!)
- and the list goes on!
Remember, we are going for crispy, crunchy and golden fries here. We want these root veggie fries to get really roasted!
Bring on the olive oil
Don’t be afraid to add lots of good quality oil. You could even add avocado oil or ghee or some really good bacon fat!
You want to make sure that each veggie fry is coated in olive oil so that it gets nice and crispy. I like adding everything into a bowl and mix it all up with my hands to ensure the root veggies are coated evenly!
You might be thinking, “that’s a lot of spices Karis.” And you know what, you might be right. BUT I think these have just enough heat and it really brings out a nice flavor for these roasted root veggie fries!
Don’t be afraid to experiment with spices.
If you feel like you want to add more or less, go for it! You really can’t go wrong. Except salt. Don’t go toooooo crazy cause you can always add more at the end.
And no need to flip these fries halfway through baking. They crisp up nicely all by themselves.
If you are looking for a yummy dip for these, then make my easy paleo mayonnaise! You could always do class ketchup and mustard but this creamy mayo balances out the spice quite nicely!
I can’t wait to hear how these turn out for you!
Roasted Root Veggie Fries
- 3 medium beets, cut 1/2 inch strips
- 3 medium rutabaga, cut 1/2 inch strips
- 1 tsp garlic
- 1 tsp sea salt
- 1 tsp onion powder
- 1 tsp chipotle powder
- 1 tsp parsley
- 1/4 tsp pepper
- 1/4 tsp red pepper flakes
- 1/4 cup extra virgin olive oil
Preheat the oven to 400 degrees.
Prepare two large baking sheets with parchment paper. Peel (if desired) and slice the beets and rutabaga into 1/2 inch strips. Combine root veggies and spices in a large bowl with olive oil. Spread on the two baking sheets.
Bake the veggies for 40 mins. You don’t need to flip! Serve with my homemade paleo mayonnaise!