When you want a healthy alternative to deep-fried French fries, the normal go-to is oven-baked potato fries, like this sweet potato fries recipe. But it’s nice to switch things up and try something new and these Baked Vegetable Fries do the trick.
There are no potatoes in sight here. Instead, you’ll bake up a yummy blend of mushrooms, bell pepper, onions, carrots and cancer-fighting rutabaga. This colorful medley of root veggies means a heap of different flavors that all complement each other while providing an array of nutrients. These veggie fries are perfect for serving alongside burgers or just to nibble on as a snack.
Start by preheating the oven to 425 F and slicing the vegetables into long, thin strips. You want them as uniform as possible so they look more like “fries.” Cover a baking sheet with parchment paper.
Drizzle the vegetables with coconut oil or ghee. When cooking at high temps, these stable oils are a better choice than olive oil. Sprinkle the veggie fries with seasoning and place on the baking sheet. Then slide the sheet into the oven and bake for about 40 minutes, turning the vegetables halfway through to ensure all sides are evenly browned. That’s all there is to these vegetable fries.
The mix of crunchy, salty and sweet from the carrots is a treat for your taste buds. You can also vary the seasonings depending on what you’re serving — a smoky paprika would be tasty, as would a curry version. Serve this to any picky eaters who aren’t vegetable fans. They’ll love these!
Baked Vegetable Fries Recipe
- 1 cup sliced rutabaga
- 1 cup sliced carrots
- 1 cup sliced red bell pepper
- 1 cup sliced red onion
- 1 cup sliced portabello mushrooms
- ghee or coconut oil
- 2–4 teaspoons sea salt
- 2 teaspoons black pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- Preheat oven to 425 degrees F.
- Cut vegetables into thin long strips.
- Toss in a bowl with melted coconut oil. Sprinkle with sea salt, black pepper, onion powder and garlic powder.
- Bake on a baking sheet with parchment paper in oven for 40 minutes at 425 F.
- Dip in Honey Mustard
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