ROOT FORYOURABS
These matchstick “fries” made of root vegetables pack a wallop of nutrition.
4 LARGE CARROTS, CUT INTO MATCHSTICKS
4 LARGE TURNIPS, CUT INTO MATCHSTICKS
1 TABLESPOON EXTRA-VIRGIN OLIVE OIL
SALT AND PEPPER
½ CUP CROUTONS
1/3 CUP GRATED PARMESAN CHEESE
½ TEASPOON GARLIC POWDER1. Preheat the oven to 42 5°F. Coat a baking sheet with cooking spray.
2. Mix the carrots, turnips, and oil in a bowl. Season with salt and pepper.
3. Dump the croutons into a resealable plastic bag. Close the bag and crush the croutons with
something heavy to transform them into crumbs. Add the Parmesan and garlic powder. Working a
handful at a time, add the matchsticks to the bag and shake to coat. Pick the matchsticks out and place
on the baking sheet.
4. Bake until tender, 15 to 20 minutes (depending on how thick you cut your vegetables). For crispier
fries on all sides, turn the matchsticks halfway through cooking.
Makes 4 servings.
Per serving: 160 calories, 5 g protein, 22 g carbohydrates, 7 g fat (2 g saturated), 340 mg sodium, 6
g fiber
FOOD FACT
Crunchy romaine lettuce delivers eight times the amount of vitamin C found in iceberg lettuce.