Root Vegetable Fries

Root Vegetable Fries

The winter months provide an abundance of root vegetables, one of the most delicious types of vegetables in my opinion! I’m always looking for fresh, new ways to cook with them, which is why I created this recipe for Root Vegetable Fries with rosemary sea salt, baked with my new KitchenAid® Compact Oven. It’s so easy and delicious!

Root Vegetable Fries

The Compact Oven is small, lightweight, and consistent – it’s everything you want in a Compact Oven! In my kitchen, space is tight (a common case in many home kitchens) and having an appliance that performs multiple functions is so highly valued. It has settings for toasting, baking, broiling, and even has a feature that helps keep your food warm; it’s perfect for gatherings at home.

For this recipe, you can even keep the fries warm in the Compact Oven after they are finished by turning the bake setting to warm. There’s no problem if your main course isn’t ready! Your fries will be hot and ready when you are. Let’s get started!

Root Vegetable Fries

Gather your root vegetables, rinse, and peel.

Root Vegetable Fries

Using the KitchenAid® Ceramic Chef Knife, slice the vegetables in chopstick shapes, approximately 1/4″ thick and 3″ in length. The size will vary on the shape of the vegetable, but that’s completely okay.

Root Vegetable Fries

Root Vegetable Fries

Place the vegetables in a medium-sized bowl. Pour salt onto a small cutting board and top with finely-chopped rosemary. Using the Ceramic Chef Knife, cut the rosemary with the salt to help infuse it.

Sprinkle the infused salt onto the vegetables in the bowl. Drizzle the olive oil and stir to incorporate with a spoon or spatula.

Root Vegetable Fries

Lightly grease the baking tray that came with your Compact Oven and place the vegetables on it, spreading them out as a single layer. Place the baking tray in the oven.

Root Vegetable Fries

Roast for 20-25 minutes or until soft when pierced with a fork. Remove from the Compact Oven and enjoy warm! Add more salt to taste if preferred.

Root Vegetable Fries

Root Vegetable Fries

Share your take on these Root Vegetable Fries on Instagram using #MadeWithKitchenAid for a chance to be featured.

Root Vegetable Fries

Makes 2 servings

INGREDIENTS

2 purple carrots
1 garnet yam
1 sweet potato
1 golden beet
2 tablespoons olive oil
2 sprigs fresh rosemary, stems removed and finely chopped
2 teaspoons large flake sea salt (add more if desired)

DIRECTIONS

Preheat the KitchenAid® Compact Oven to 400° F. Gather your root vegetables, rinse, and peel.

Using the KitchenAid® Ceramic Chef Knife, slice the vegetables in chopstick shapes, approximately 1/4″ thick and 3″ in length. The size will vary on the shape of the vegetable. Place the vegetables in a medium-sized bowl.

Pour salt onto a small cutting board and top with finely-chopped rosemary. Using the Ceramic Chef Knife, cut in the rosemary with the salt to help infuse it.

Sprinkle 1 teaspoon of the infused salt onto the vegetables in the bowl, reserving the additional teaspoon for after baking (only if needed). Drizzle olive oil and stir to incorporate with a spoon or spatula.

Lightly grease the baking tray that came with the Compact Oven and place the vegetables on it, spreading them out as a single layer. Place the baking tray in the oven.

Roast for 20-25 minutes or until soft when pierced with a fork. Remove from oven and enjoy warm. Add more salt to taste if preferred.

Root Vegetable Fries Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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