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Grow Great Grub: Organic Food from Small Spaces

Grow Great Grub: Organic Food from Small Spaces

  • Clarkson Potter Publishers

Recipe from Grow Great Grub: Root Vegetable Fries

1 large carrot
1 large potato
1 large sweet potato
1 large beet
2 tablespoons olive oil
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
Salt and pepper

Roasted potatoes are good and all, but a roasted root vegetable medley is just as easy to make and a little bit fancy, too. Substitute any root vegetable, including starchy potatoes, turnip, parsnip, celery root, or rutabaga. While the veggies are roasting, toss a garlic bulb or two into the pan at about the 30-minute mark--the result: easy, creamy garlic! Yum.

1. Preheat the oven to 400F. 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.

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

Serves 2?4

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     Grow Great Grub: Organic Food from Small Spaces