fries – TasteFood

Roasted Roots

When it’s cold and gray outside, it’s the season for root vegetables. We can count on our not-so-fair weather friends to usher us through the frigid months, gracing our tables and fortifying our diets with their sweet, nutrient-rich roots. These winter work horses are storehouses of energy, flavor and natural sugar – guaranteed to brighten up your plate and palate on a dreary chilly day.

In this recipe, root vegetables replace the ever-popular russet potato, and while they are called “fries” they are, in fact, oven roasted, so you can feel virtuous while you scarf down a batch. Mix and match your favorite roots and spices to your taste. If you can get your hands on purple sweet potatoes, give them a try – they have a slightly spiced and earthy flavor, and remain firm while roasting. As for peeling, I prefer to leave my organic root vegetables unpeeled, and simply give them a good scrub, since their skins are a wonderful source of nutrients and flavor. Roast one root vegetable or choose a variety for striking color. I like to use a combination of parsnips, carrots, celery root, rutabaga, and sweet potato.

Roasted Root Vegetable Fries

Active Time: 15 minutes
Total Time: 45 minutes
Serves 4 to 6

2 pounds root vegetables, such as parsnips, carrots, celery root, rutabaga, and sweet potato
2 tablespoons olive oil
1 1/2 teaspoons salt, or to taste
1 teaspoon freshly ground black pepper

Dipping Sauce:
3/4 cup Greek whole milk yogurt
1 tablespoon Sriracha
1 small garlic clove, minced
1/4 teaspoon salt

1. Heat the oven to 425°F. Cut the root vegetables into 2-inch batons, about 1/3-inch thick. Place in a large bowl. Add the oil and generously season with salt and pepper; toss to thoroughly coat.
2. Spread the vegetables in one layer on a large rimmed baking sheet lined with parchment. Roast on the lowest rack of the oven until golden brown on the bottoms, about 15 minutes. Move the baking sheet to the top rack of the oven and roast until tender and golden brown on top, about 15 more minutes. (If desired, turn on the broiler for the last few minutes of roasting.)
3. While the vegetables are roasting, whisk dipping sauce ingredients in a small bowl.
4. Serve the fries warm with the dipping sauce.

Here is the good news: Sweet Potatoes are one of the most nutritious vegetables you can eat. They are packed with dietary fiber, Vitamins A and C, iron, calcium, protein and complex carbohydrates. Not only that, they are low in calories and taste great. There are many ways to eat a sweet potato. They can be mashed, baked, puréed and roasted. They are delicious in soups and stews, curries and ragouts. And, of course, their natural sweetness makes them a perfect addition to desserts – puréed in pie fillings and baked in breads and cakes.

These fries are one of my favorite preparations. The fries are sweet and salty with a fiery kick from the added spices and served with a cooling chili-cilantro sour cream dipping sauce. They are quick to prepare and healthy to eat, since they are not deep-fried, but roasted in a hot oven. I’m not sure if they should be called a side dish, snack or meal, but they are guaranteed to be gobbled up faster than you can say “Sweet Potato Fries.”

*This recipe was chosen as the winner in a competition hosted by Food52 and will be published in their upcoming cookbook. You can find this recipe and many other delicious recipes on their site, and have a chance to cast your votes for favorite recipes.

Southwestern Spiced Sweet Potato Fries

I like to keep the skin on my sweet potatoes adding texture and extra nutrients to this healthy side dish. Serves 4 -6 as a side dish or snack.

2 large sweet potatoes, cut in large matchsticks/batons approximately 1/4 inch by 2 inch
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon chile powder
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne, or to taste

Chili-Cilantro Sour Cream (recipe below)

Preheat oven to 425 F. (220 C.)
Toss sweet potatoes and olive oil in a large bowl. Combine salt, cumin, chile powder, paprika, pepper and cayenne in a small bowl. Add spices to potatoes and toss to coat. Arrange potatoes in one layer on baking sheet. Bake in oven on lowest rack 10 minutes. Turn potatoes with a spatula and bake 10 more minutes. Remove from oven and serve with Chili-Cilantro Sour Cream.

Chili-Cilantro Sour Cream:

1 cup sour cream
1 tablespoon freshly squeezed lime juice
2 teaspoons sweet chili sauce
1 small garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 heaping tablespoon chopped cilantro

Combine all the ingredients except the cilantro in a medium bowl and whisk together. Stir in cilantro.