Root veggie fries
| Recipe By: | Hannah Lewry |
| Serves: | 4 |
| Cooking Time: | 30 minutes |
| Prep Time: | 25 minutes |
Ingredients
- 2 tsp fresh herbs such as chives and parsley, finely chopped
- 1/2 cup organic plain yoghurt
- 1 tbsp Woolworths basil pesto
- 1 tbsp Maldon sea salt
- 1 tbsp Woolworths Moroccan spice
- 3 tbsp olive oil
- 5 large carrots, peeled
- 1 sweet potato, unpeeled
- 1/2 butternut, peeled
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 200°C. Slice the butternut, sweet potato and carrots into matchsticks, then toss with the olive oil and Moroccan spice.
- Place on a baking tray – you may need two trays. Bake for 25–30 minutes, tossing gently every 10 minutes until evenly crisp and slightly charred.
- Mix the salt and herbs and scatter over before serving. Stir the pesto into the yoghurt and serve on the side.
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