Between the garden and the farmers market we have fantastic produce to enjoy. These fries are a mix of turnips, parsnips and red potatoes, but fennel and sweet potato could easily be added.
Make sure to cut all the vegetables the same size so they cook in the same amount of time.
Honey Glazed Root Vegetable Fries
- 1 lb red potatoes sliced into thin wedges
- 1 lb turnips sliced into thin wedges
- 1 lb parsnips sliced into thin wedges
- 2 tsp cayenne pepper
- 1/4 cup honey
- 1/4 cup cider vinegar
- 3 tbsp olive oil
Soak vegetables in cold water for 30 minutes, changing the water twice. Drain and dry with a towel. Toss with oil, salt and pepper and spread into one layer on a large baking sheet. Roast in an oven at 425 degrees until golden brown, flipping once, about 15 minutes per side. Mix cayenne, honey and vinegar together and drizzle over fries. Mix well and roast another 8-10 minutes. Serve hot straight out of the oven.