A healthier version of the traditional burger accompaniment!

I told you that you could still have french fries but try this cleaner, healthier, version of the traditional burger accompaniment. This recipe uses the traditional standby potato but also adds in some sweet potatoes (lower glycemic index than traditional potatoes and also adds a nice touch of color to your plate), carrots, and parsnips to tantalize your tastebuds. Best of all this recipe is just how I like it: quick, easy, delicious, and nutritious!

Root Vegetable Fries
Epicurious
February 2010

• 1 large carrot
• 1 large potato
• 1 large sweet potato
• 1 large parsnip (they suggested beet but I prefer parsnips)
• 2 tablespoons olive oil
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh rosemary
• Salt and pepper

Preheat the oven to 400°F. Cut the vegetables into 1⁄2"-wide spears and toss in a roasting pan with olive oil and herbs to coat. Keep the peels on; that's where the vitamins are.

Roast for approximately 40 minutes, turning regularly until all sides have turned a golden brown and the fries are cooked straight through

My (omnipresent) opinion: I really enjoyed these fries, but depending on your oven 40 minutes may not be enough. Just keep an eye on them until they are golden brown-so you don’t end up with limp French fries. And if you dont have the fresh herbs on hand, don't sweat it--a light dusting of sea salt is fine to use in a pinch.

Read More http://www.epicurious.com/recipes/food/views/Root-Vegetable-Fries-363401#ixzz1NeM6yBt4

Bonus: With all the delicious flavors at play you don't even need ketchup with these fries, in fact I tried it and thought it detracted from the taste.

Enjoy!