Root Vegetable Fries

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  • Level: Easy
  • Total: 40 min
  • Prep: 5 min
  • Cook: 35 min
  • Yield: 4 servings
  • Nutrition Info
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  1. 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.

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