Rosemary Carrot and Green Bean Fries
If you are craving crunch, salty fried foods (chips, etc.), try these oven-fried vegetables. This recipe adapted from Vegetarian Times, April/May 2015 issue. Garlic is optional. We prefer this recipe with simple sea salt and pepper, but the garlic gives it more zip.
4 Tbs. grapeseed oil (smokes less than olive oil)
2 Tbs. finely chopped fresh rosemary
6 cloves garlic, minced (optional)
1 ½ lbs. carrots, peeled and cut into long, think sticks
1 lb. green beans, trimmed
Sea salt and pepper to taste
Preheat oven to 425. Lightly grease two baking sheets with oil.
Stir together 2 Tbs. oil, 1 Tbs. rosemary, and 1 Tbs. garlic in a large bowl. Season with sea salt and pepper. Add carrots and toss to coat well with oil and seasonings. Spread carrots in a single layer on one of the prepared baking sheets.
Combine the remaining 2 Tbs. oil, 1 Tbs. rosemary, and 1 Tbs. garlic in same bowl. Season with sea salt and pepper. Add green beans and toss to coat. Spread green beans on the second prepared baking sheet.
Roast green beans and carrots 20 to 30 minutes, until vegetables begin to turn deep brown in spots. Season with more sea salt and pepper if desired. Cool for 2 minutes, then serve.