Root Veggie Fries With Yogurt Ranch Dressing | Cook for Your Life

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Root Veggie Fries With Yogurt Ranch Dressing

Name: Root Veggie Fries With Yogurt Ranch Dressing
Prep time: 20

5.0

5.0 out of 5 stars (based on 15 reviews)

20 min prep

6 servings

Carrot Icon for Number of Ingredients Size

15 ingredients

These toothsome veggies are cut to look like fries and a great way to get kids big and small to eat their veggies. Roasting is not only healthier than frying, but it also brings out...

1 large Yukon Gold or russet potato, scrubbed and dried, cut lengthwise into wedges
1 large sweet potato, scrubbed and dried, cut lengthwise into wedges
2 large carrots, halved across, then quartered lengthwise
2 large parsnips, halved across, then quartered lengthwise
2 tablespoons olive oil
1 sprig of rosemary, stripped of its leaves
1 teaspoon salt, or to taste

Healthy Yogurt Ranch Dressing

1 tablespoon dried parsley
½ teaspoon dried dill weed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon honey
2 cups plain Greek yogurt, whole milk or 2%

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Nutrition Facts

Calories

231 cals

Fat

10 g

Saturated Fat

4 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

29 g

Sugar

9 g

Fiber

5 g

Protein

9 g

Sodium

562 mg

Directions

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
In a large bowl toss and coat the vegetables with olive oil and rosemary.
Spread the vegetables in one layer on the baking sheet and sprinkle with salt. Roast for 15 minutes and then remove from oven and turn the fries so that the cooked sides face up. Return to oven and roast for an additional 10-15 minutes or until tender and crispy on the edges.
To make the Healthy Yogurt Ranch Dressing: In a small bowl, combine the parsley, dill, garlic powder, onion powder, salt, and black pepper. Mix well, then stir the spice mixture and honey into the Greek yogurt until thoroughly combined. Serve on the side for dipping.

Chef Tips

You can even experiment with roasting other vegetables too, like sunchokes, beets, or turnips.

For a lower fat content, use 2% Greek yogurt. We don’t recommend 0% because it doesn’t have the right creaminess for this dip, plus some brands use thickeners to give the yogurt the right mouthfeel.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Root Veggie Fries With Yogurt Ranch Dressing