One of the best things about fall are the colors—not only of the leaves—but of the food. I have been wanting to try out a recipe for baked mixed root vegetable fries for a while now, yes, for how yummy they would be, but mainly because I could see their beauty in my mind’s eye. Design nerd, true, but what ultimately kicked it into gear for me was these adorably genius Skrub’a veggie washing gloves that I just got my hands on. They easily remove dirt and loose skin from potatoes, carrots and other vegetables, allowing vitamins and minerals to stay in the mix. Goodbye veggie peeler, it’s been real.
Makes: approx. 2 cookie sheets worth of fries | Preparation Time: 40mins
Tools:
Large knife
Cookie sheet(s)
Food processor (optional)
Ingredients:
1 large organic beet
1 small-medium organic sweet potato
1 medium organic turnip (a tad bitter, so if you like sweeter fries, just add more of the others and leave these out)
2 organic carrots
1 cup organic pumpkin seeds
2-3 cloves of organic garlic
1/2 cup liquid coconut oil
1-2 tsp pink Himalayan or Celtic sea salt
Let’s Get Started:
I have teeny hands, and the one-size fits all glove looks big on me when dry, but when I got to washing, the gently abrasive fabric gripped my hand comfortably and worked great. Take a look at the un-Skrub’ad carrot versus the Skrub’ad below.
Pretty! When I was done, I just wrung out my gloves and hung them on the dish rack to dry. You can also clean them in the dishwasher or washing machine.
Now, let’s get to the business of making Mixed Root Veggie Fries. Note: I was inspired to use coconut oil and pumpkin seeds thanks to a favorite sweet potato recipe in Brendan Brazier’s book THRIVE: The Vegan Nutrition Guide
Slice your veggies into thin strips. Place them in a large glass bowl and set aside.
You can either chop your pumpkin seeds with a large knife, or make a pumpkin seed “dust” (my fave, bottom right) in the food processor. If mixing in the food processor, also add your garlic and salt.
If your coconut oil is in a solid state, warm it to a liquid on the range, and pour it over your roots. Add the pumpkin seed dust to the bowl. If you didn’t use a food processor for your seeds, just mince your garlic and add that, and your salt, to the large glass bowl.
Now get in there with your hands and mix it all up until all veggies are thoroughly coated with oil and seeds.
Lay your veggies out, about 1 fry deep, on a parchment-lined cookie sheet(s) and bake for 30 minutes in an oven set to 350°F.
Look how lovely they are! Enjoy…
Want a pair of your own Skrub’a? And a pair for ’lil hands (kids, nieces, nephews, grandkids) just in time for pumpkin carving? Skrub’a is great for scooping out seeds/goop when carving pumpkins.
Just tell us what your favorite Fall/Winter root veggie recipe is and we will select a winner (at random) from the comments Oct. 18!
Congratulation to our winner Julia! And many thanks to all of you for sharing your Fall favorites—everything from the simple to the unexpected all look delicious.
SUBSTITUTIONS:
1. Try using different roots and potatoes, like Russian Blue potatoes.
2. Add some fresh herbs to your mixture like basil and oregano.
3. How about curry? Cinnamon?
4. Add sesame and or/sunflower seeds.
5. Add some balsamic vinegar.
Tell us how it works out for you if you try and of these!
UNIQUE INGREDIENTS:
The YumUniverse OpenSky Shop:
Cold-pressed Virgin Coconut Oil
Pink Himalayan sea salt
Celtic sea salt
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27 Comments to “Mixed Root Veggie Fries and Skrub’a Giveaway”
I love roasted squash with pecans, brown sugar, and butter!
Nice post…so yummy!
I think this one is my new fave, Heather. Prior it was this:
Roasted Root Vegetable and Avocado Salad
1 pound root veggies such as carrots,turnips and sweet potato, scrubbed or peeled (much easier with Scrub’a I’m sure!)
3 tablespoons olive oil, divided
1/4 teaspoon ground cumin
Coarse salt and fresh ground black pepper
1/2 an avocado, pitted and sliced
Juice of half a lemon
Roast the veggies at 400 after tossing them with 2 tbsp olive oile, salt, pepper and cumin. 20-30 minutes
Drizzle remaining olive oil and top with avocado!
Very yummy Adapted from Smitten Kitchen
I forgot to specify slicing up the veggies, hopefully y’all figured that out!
My very favorite–I have to admit–is Pioneer Woman’s Crash Hot Potatoes. So decadent, so bad for you, so irresistible.
That looks good. Those Skrub’a gloves look like a great tool to have around. My favorite root vegetable recipe is just plain roasted veggies. A little salt and pepper is all that is needed.
beets for sure. those fries look yummy.
Those gloves are so cute. My favorite right now is nut butter crusted fries. Here’s the recipe. Yum!
Roasted beets are my favorite. Simple and sweet.
Really gorgeous fries! Both root fries and dehydrated root chips are on my list to try this fall. My favorite fall recipe is a spicy butternut, potato and carrot soup. Thanks for hosting this awesome giveaway!
Any recipe that uses squash or yams is my favorite.
I’m hungry for some curried butternut squash and cauliflower soup right now.
My favorite fall recipe is sweet potato fries and they are worth making them fresh versus buying the frozen ones, no matter how much easier that is!
Those gloves are awesome! I love veggie fries. But I do love a stuffed squash that I make for Thanksgiving. That has to be my fav.
I know I’m a bore, but I’m just a sucker for sweet potato wedges during the fall. Toss ‘em in olive oil, rosemary, salt and pepper. Roast them at 400 degrees for 25 minutes (I like ‘em a bit overdone and caramelized, but 20 minutes might do the trick if you like them firmer). I serve them with a simple, spicy dipping sauce of mayo blended (in my mini food processor) with one chipotle chili pepper in adobo sauce. DELICIOUS.
I think I need to make some NOW.
I do the same as Robyn but without the spicy dip… but that sounds deeeelish.
I love to make sweet potato/cabbage/peanut soup in the fall. Sweet potatoes are my most favorite food in the world!
Oh, I also like carrot & parsnip puree aka “big baby food”
does fennel count? – i adore roasted fennel and figs coated with balsamic – roasted parsnip coated in olive oil and kosher salt is also a staple!
I love sweet potatoes! They’re definitely my favorite veggie, and I really look forward to enjoying them in this recipe!
I have a vegan butternut squash casserole that I adore, and that I make 2 or 3 times in the fall, and then dream about for the rest of the year.
Sweet Potatoes are my all time root veggie favorite and this is one of my favorite fall recipes
Gingered Squash and Root Vegetable soup (vegan)
2T safflower oil
1/2 onion, diced
1t ground ginger
1/2t salt
1/2t ground cumin
1/4t ground mace
1/4t ground cinnamon
1/4t black pepper
1/8t ground red pepper
6 cups cubed peeled butternut squash
2 1/2 cups cubed peeled sweet potato
3/4 cup parsnip, diced
5 (10 1/2-ounce) cans low-sodium veggie broth
1 cup rice milk
Preparation
Heat oil in a large stockpot over medium heat. Add onion and next 8 ingredients (onion through red pepper); sauté 2 minutes.
Reduce heat to low; cover and cook 5 minutes or until onion is tender.
Add squash, sweet potato, parsnip, and broth.
Bring to a boil; reduce heat, and simmer, partially covered, 30 minutes or until tender.
Place one-third of vegetable mixture in a blender or food processor; process until smooth.
Pour puréed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture.
Return puréed mixture to pan; stir in milk.
Cook over low heat 5 minutes or until thoroughly heated, stirring occasionally.
Enjoy!
Sweet potato wins every time.
Oh my goodness! I am so trying these, especially the pumpkin seed dust! So smart. My fave fall recipe is a butternut squash dip with tahini, garlic, miso, and parsley!
I love, Love, LOVE roasted veggie pizza! And just plain ‘ol roasted veggies! And butternut squash soup! And celeriac green apple soup! Mmmmm. Potato bread. Roasted broccoli, cauliflower and sweet potatoes over protein-packed mashed potatoes. Yum. Drooling over here…. And the Skrub’a gloves look fantastic! I’d love to snag a pair of those for scrubbing up my root veggies without peeling off the nutrients. Intellectually, I know a little dirt isn’t going to hurt me… but I struggle not to peel carrots.
beets!
Boy would I like those gloves
My favorite fall root veggie fry recipe is:
Nut Butter Crusted Parsnip Fries
Adapted from Diet, Dessert, & Dogs.
Ingredients:
3 medium parsnips (or 2 medium sweet potatoes), peeled and cut into thin fry-like strips
1 Tbsp almond butter
2 Tbsp chunky peanut butter
1 Tbsp extra virgin olive oil
1/2 tsp fine grain sea salt
Directions: Preheat oven to 400F and line a baking sheet with parchment paper for easy clean-up. Peel and cut parsnips into fry-like strips. In a medium size bowl, mix together the nut butters, olive oil, and salt. Take parsnips and toss in bowl with your hands until fully coated. Line up on baking pan and cook at 400F for 30-50 minutes until crisp. I cooked mine for 40 minutes, but probably could have left them in another 5 minutes to crisp up even more.
As I would like to say, the final product is well..”hubba hubba yummm”
Cheers!
Beet and carrot salad with honey (or choice of sweetener) and olive oil. seasoned with lemon and dulse…yum!
[...] Potato Fries from Jenny at Creative Cooking Gluten Free -Mixed Root Veggie Fries from Heather at YumUniverse -Roasted Parsnips from Elise at Simply [...]
Thank you so much for these gloves! I was so excited to win. The kids’ pumpkin version were so well received by my nieces, and my sister-in-law told us that pumpkins are apparently a total pain to clean. So these gloves were very useful! And I love my adult veggie version. When I come home from the shop, my new routine is to throw on the gloves and scrub everything before I put it in the fridge. Then it’s all ready to go when I’m ready to cook! I feel so grateful to have won!
[...] Homemade Veggie Fries (see Jewel’s post here) [...]
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