Recipe| Veggie Fries

I think it’s time to really get serious about the things we eat, making better food choices. So, today I would like to share four veggie fry recipes that may have us all going crazy for more.. ENJOY!
(Credit:www.buzzfeed.com)
 SWEET POTATO FRIES
 
INGREDIENTS
1 sweet potato
2 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 teaspoon salt
1 teaspoon pepper
For the Greek yogurt chive dip(that is used for all recipes):
1 cup plain Greek yogurt
1 tablespoon lemon juice
2 tablespoons chives
¼ teaspoon salt
¼ teaspoon pepper
 
PREPARATION
1. Preheat oven to 425°F/220°C.
2. Cut sweet potato into fries and combine in a large bowl with olive oil, rosemary, salt, and pepper.
3. Place in a single layer on a baking sheet lined in parchment paper. Bake for 20 – 25 minutes, flipping halfway through.
4. Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.

ZUCCHINI FRIES

 INGREDIENTS
2 zucchinis
1 cup panko
½ cup grated parmesan
1 tablespoon garlic powder
1 tablespoon dried basil
1 teaspoon salt
1 teaspoon pepper
2 eggs
 
PREPARATION
1. Preheat oven to 425°F/220°C.
2. Cut zucchini into fries and set aside.
3. In a large bowl combine panko, parmesan, garlic powder, basil, salt, and pepper.
4. Whisk eggs in a shallow bowl or dish.
5. Dip zucchini in eggs, coating evenly, and then toss in bread crumb mixture.
6. Place on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway.

CARROT FRIES

 INGREDIENTS
2 carrots
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
 
PREPARATION
1. Preheat oven to 425°F/220°C.
2. Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper.
3. Place on baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, flipping halfway.
 

ASPARAGUS FRIES

 INGREDIENTS
1 bundle of asparagus
1 cup crushed almonds*
⅓ cup parmesan
1 tablespoon garlic powder
2 tablespoons dried oregano
1 teaspoon salt
1 teaspoon pepper
2 eggs
 
PREPARATION
1. Preheat oven to 425°F/220°C.
2. Cut off about 1-2 inches of asparagus ends. Set aside.
3. In a large bowl combine crushed almonds, parmesan, garlic powder, oregano, salt, and pepper.
4. Whisk eggs in a shallow bowl or dish.
5. Dip asparagus in eggs, coating evenly, and then toss with the bread crumb mixture.
6. Place on a baking sheet lined with parchment paper in a single layer. Bake for 15-20 minutes, flipping halfway.
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