I love this veggie — it’s healthy and tasty (almond coating adds a nutty taste to the vegetables) and each bite offers a different flavor: carrot, parsnip or sweet potato.  Note: you can grind the almonds in a mini prep processor or I have an extra coffee grinder that I dedicate to grinding nuts and spices only.  I double this recipe (you’re going to want more!) and roast on two baking sheets (you don’t want to crowd the veggies).

Root Vegetable Fries

Recipe from cookbook “The Little Paris Kitchen.”

Baked Vegetable Fries

Ingredients:

3 1/2 tablespoons ground almonds

2 tablespoons sunflower oil

salt and freshly ground pepper

1 sweet potato, cut into thin strips

1 parsnip, cut into thin strips

1 large carrot, cut into thin strips

Directions:

Pre-heat oven to 400 degrees.  In a large bowl, mix together the ground almonds, oil, 1/2 teaspoon salt and some pepper.  Toss the vegetables in the mix and then spread them out on a baking sheet in a single layer.  Bake for 30 minutes or until crisp, shaking the sheet halfway through.

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