Root Vegetable Fries

Total Time:
40 min
Prep:
5 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Directions

Cut 1 pound each carrots and parsnips into fries (cut around the parsnips' cores); toss with 1 tablespoon vegetable oil and 1 teaspoon each lemon-pepper seasoning and kosher salt. Toss with 2 beaten egg whites, then coat in 1/2 cup panko breadcrumbs. Spread out on 2 baking sheets. Bake at 400 degrees F, stirring once, until crisp, about 35 minutes.

Photograph by Justin Walker


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    This recipe is featured in:

    Fresh, Wholesome Side Dishes