Beet and Sweet Potato Fries |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 5 |
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Oven-baked root vegetables put a colorful and flavorful twist on traditional French fries and add interest to a meal as a side dish. âMarie Rizzio, Interlochen, Michigan Ingredients:
1/2 cup reduced-fat mayonnaise |
1 teaspoon pink peppercorns, crushed |
1/2 teaspoon green peppercorns, crushed |
1/2 teaspoon coarsely ground pepper, divided |
1 large sweet potato (about 1 pound) |
2 tablespoons olive oil, divided |
1/2 teaspoon sea salt, divided |
2 large fresh beets (about 1 pound) |
Directions:
1. In a small bowl, combine the mayonnaise, peppercorns and 1/4 teaspoon ground pepper. Cover and refrigerate until serving.
2. Peel and cut sweet potato in half widthwise; cut each half into 1/2-in. strips. Place in a small bowl. Add 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Spread onto a parchment paper-lined baking sheet.
3. Peel and cut beets in half; cut into 1/2-in. strips. Transfer to the same bowl; add the remaining oil, salt and pepper. Toss to coat. Spread onto another parchment paper-lined baking sheet.
4. Bake vegetables, uncovered, at 425° for 20-30 minutes or until tender, turning once. Serve with peppercorn mayonnaise. Yield: 5 servings (1/2 cup sauce).
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