Root Vegetable Fries
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 205 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 975 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 8 grams
- Protein
- 5 grams
- Sugar
- 11 grams
- Total: 40 min
- Prep: 5 min
- Cook: 35 min
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.