It's Time To Get Fat. Real Fat!

Garlic Roasted Root Vegetable Fries

Humble and thrifty root vegetables get a flavor boost from luscious duck fat. The key to crispier baked fries without soaking or deep­ frying is to salt them after they’re roasted, ­not before.  

INGREDIENTS

  • 1 ½ pounds root vegetables of choice (i.e. parsnips, rutabagas, beets, carrots, sweet  potatoes, etc.)  
  • 1 ½ tablespoons Fatworks Duck Fat 
  • 3 cloves of garlic, pressed or finely minced
  • Sea salt and black pepper to taste 
Prep time: 10 minutes
Cook time: 20-25 minutes
Total time: 30-35 minutes
Servings: 4
Fat: Duck Fat
Tags: Gluten Free, Paleo Friendly, Whole30

DIRECTIONS

STEP 1

Preheat oven to 425° F.

STEP 2

Line a large baking sheet with parchment paper and set aside. 

STEP 3

Wash, peel, and dry your vegetables of choice. Using a large knife, carefully cut each vegetable into uniformly sized pieces (about ¼ inch thick).

STEP 4

Toss vegetables onto baking sheet and dot with duck fat. Use your hands or a large spoon to mix the vegetables until evenly coated with fat.  

STEP 5

Sprinkle garlic over vegetables and arrange them in a single layer. Do NOT salt them yet.

STEP 6

Roast in 425° F oven on the middle rack for 15 minutes. Remove pan from oven and turn the fries so that the cooked sides are facing up. Return to oven and roast an additional 10-15 minutes or until tender and crisp on the edges. 

STEP 7

Sprinkle with sea salt and black pepper to taste before serving. 

Nutrition Information:

Amount per Serving (¼ recipe)

Calories: 177  • Sodium: 369mg  • Fat: 5g  • Carbohydrate: 30g • Protein: 3g • Sugar: 10g •  Fiber: 8g