Ginger-Scallion Root Vegetable Fries Platter
Total time1 hr
Prep time20 min
Cook time40 min
5.0(5)
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Learn more →Ingredients
4 servings
For the fries
- 2 medium sweet potatoes (about 1 lb total), peeled
- 2 medium parsnips (about 10 oz total), peeled
- 2 medium beets (about 10 oz total), peeled
- 3 tbsp coconut oil, melted
- 1 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- ¾ tsp fine sea salt
- 4 scallions, thinly sliced (green and white parts)
For the dipping sauce
- ¼ cup full-fat coconut milk
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
Cut the sweet potatoes, parsnips, and beets into fry-shaped sticks about 3 inches long and 1/2 inch wide. Keep the beets in a separate pile — their pigment will stain the other vegetables if mixed too early.
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