Root Vegetable Fries
- 1 large carrot
- 1 large potato
- 1 large sweet potato
- 1 large beet
- 2 tablespoons olive oil
- 1 teaspoon chopped fresh thyme
- ½ teaspoon chopped fresh rosemary
- Salt and pepper
- Preheat the oven to 400°F. Cut the vegetables into 1⁄2"-wide spears and toss in a roasting pan with olive oil and herbs to coat. Keep the peels on; that's where the vitamins are.
- Roast for approximately 40 minutes, turning regularly until all sides have turned a golden brown and the fries are cooked straight through.