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These veggie fries are a colorful medley of root vegetables, tossed with fragrant za’atar spice blend.
They make for a unique side to any family dinner or an elegant and simple small plate. Try different combinations of your favorite vegetables, such as potatoes, celery root, parsnip, zucchini, sweet or red potato, turnip, carrot (purple, orange or yellow) and rutabaga.
Just remember that sweet potatoes and zucchini tend to cook and soften faster, so you may want to add them 5 to 10 minutes later in the baking process.
dairy-free, gluten-free, vegetarian
- Serves 4 to 6
- 8 medium red potatoes, peeled and sliced lengthwise into 3- × 1⁄2-inch (8 × 1 cm) strips
- 4 large carrots, peeled and sliced lengthwise into 3- × 1⁄2-inch (8 × 1 cm) strips
- 2 large sweet potatoes, peeled and sliced lengthwise into 3- × 1⁄2-inch (8 × 1 cm) strips
- 1 medium turnip, peeled and sliced lengthwise into 3- × 1⁄2-inch (8 × 1 cm) strips
- 1 medium rutabaga, peeled and sliced lengthwise into 3- × 1⁄2-inch (8 × 1 cm) strips
- 1 Tbsp (15 mL) grapeseed oil 2 Tbsp (30 mL) za’atar Sea salt, to taste (optional, see Tip)
Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper and set aside. Toss the sliced vegetables with the oil in a large bowl.
Dust with the za’atar seasoning and salt (if using), and spread on the prepared baking sheet.
Bake for 25 to 30 minutes or until the edges are crispy and golden. You can also make these on your outdoor grill or barbecue in a vegetable tray or baking pan, just keep the temperature the same and keep a close eye on them.
TIP: Za’atar is a Middle Eastern blend of fragrant spices most often containing sumac, thyme, marjoram, roasted sesame seeds, oregano and sometimes salt.
If the blend you purchase does not contain salt, you can add it in this recipe.
You can also make your own za’atar with 1⁄2 cup (125 mL) ground sumac, 1 Tbsp (15 mL) each of dried thyme, dried marjoram and dried oregano, 2 tsp (10 mL) roasted sesame seeds and 1⁄2 tsp (2 mL) kosher salt.
Find more health tips and recipes at PatriciaandCarolyn.com