Maple-Balsamic Root Vegetable “Fries”
These root vegetable fries are one of the favorite dishes in the Pollan family.
Recipes from The Pollan Family Table: The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals by Corky, Lori, Dana and Tracy Pollan.
©2014 BY OLD HARVEST WAY, LLC. WITH PERMISSION BY SCRIBNER, A DIVISION OF SIMON & SCHUSTER, INC.
- 3 large carrots, peeled and cut into 1⁄4-inch-thick sticks, 2 to 3 inches long
- 1 medium celery root, peeled and cut into 1⁄4-inch-thick sticks, 2 to 3 inches long
- 2 medium parsnips, peeled and cut into 1⁄4-inch-thick sticks, 2 to 3 inches long
- 2 medium golden beets, peeled and each cut into 8 wedges
- 5 sprigs fresh thyme
- 2 tablespoons extra virgin olive oil 1 tablespoon pure maple syrup
- 1⁄2 teaspoon balsamic vinegar Sea salt
- Freshly ground black pepper
- Set racks in the upper and lower thirds of the oven and preheat the oven to 425oF. Line two rimmed baking sheets with parchment paper.
- In a large mixing bowl, combine the carrots, celery root, parsnips, beets, and thyme sprigs. Add the oil and mix to thoroughly coat the vegetables.
- In a small mixing bowl, combine the maple syrup, vinegar, 1⁄2 teaspoon of salt, and 1⁄8 teaspoon of pepper; mix well. Pour the mixture on the vegetables and toss to coat.
- Arrange the vegetables in single layers on the two baking sheets. Roast on separate racks for 20 minutes.
- Remove them from the oven and, using a spatula, flip the vegetables. Return the sheets to the oven, switching their positions (upper rack and lower rack). Roast until the vegetables are light brown and caramelized, an additional
- 15 to 20 minutes.
- Discard the thyme sprigs, season with salt and pepper, and serve.