Vegetarian Ginger-Scallion Root Vegetable Fries Platter

Total time1 hr

Prep time20 min

Cook time40 min

5.0

(5)

Vegetarian Ginger-Scallion Root Vegetable Fries Platter

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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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