We won't lie and say these vegetable fries taste just as good as french fries, but they are good. And if you're craving something salty, crunchy and fried they hit the spot.
Rosemary-Garlic Carrot and Green Bean "Fries"
4 tablespoons grapeseed oil or other high-heat oil, plus more for coating, divided use
2 tablespoons finely chopped fresh rosemary, divided use
6 cloves garlic, minced, divided use
Salt and ground black pepper
1 1/2 pounds carrots, peeled and cut into long, thin sticks
1 pound thick green beans, trimmed
Heat oven to 425 degrees.
Lightly coat two baking sheets with oil.
In a large bowl, whisk together 2 tablespoons of the grapeseed oil, 1 tablespoon of the rosemary and 1 tablespoon of the garlic. Season with salt and pepper. Add the carrots and toss well to thoroughly coat. Spread carrots in a single layer on one of the prepared pans.
In the same bowl, combine the remaining oil, rosemary and garlic. Season with salt and pepper. Add the green beans and toss well to thoroughly coat. Spread the green beans on the other prepared baking sheet.
Roast carrots and beans 20 to 30 minutes, depending on thickness, or until vegetables are deep brown in spots. Season to taste with salt and pepper. Cool 2 minutes before serving.
Makes 4 servings.
Each serving contains approximately 221 calories, 14 g fat, 4 g protein, 23 g carbohydrate (11 g sugar), no cholesterol, sodium varies and 7 g fiber.
Carbohydrate choices: 1 1/2.
Recipe adapted from Vegetarian Times April/May 2015
Food on 03/25/2015