Trader Joe’s!!! Why do you do this to me? Why do you come out with amazing, no additive, easy-peasy-just-pop-it-in-the-oven products and then remove them from your shelves “seasonally?” Root vegetables are still in season and I NEED these in my life. Why didn’t I buy 10 bags instead of 5 last time I was there?
As I’ve mentioned before, most of my recipes are comfort food recipes that are interpreted in a new, healthy way from my childhood or restaurants that I can no longer go to. In this case, Trader Joe’s has removed this product from their shelves because it is no longer fall. Sigh… so I have to make them myself now.
Root vegetables will make you more grounded and give you a since of stability. They are the best (and most seasonal!) way to get your carbohydrates. They are both sweet and perfectly bitter when roasted AND they look like fries. Ask your kids if they want vegetables for dinner. Now ask them if they want fries. See, we’re all kids at heart. I eat these with fish and shellfish (ala moules frites) and can’t recommend them enough–it’s life changer.
Matchstick Root Veg
What You’ll need: 30 minutes and…
1 bunch of carrots
3-4 large beets
1-2 sweet potatoes
1/4 cup olive oil
2 tbsp. coconut oil
1 tbsp. rosemary
2 tsp. sea salt
3 cloves garlic
- Preheat your oven to 400 degrees
- Wash all root vegetables well. They can (and should) be dirty. The grow underground.
- In order to get a GOOD crisp on these vegetables, you will want to cut them as thin as possible. I have found that the best way to do this is to cut them on a mandolin on a 1/4 inch to 1/2 inch setting and then to hand cut (with a sharp knife) each mandolin slice into a “matchstick” or julienne style. This enables your vegetables to cook quickly and take on a consistency of a frite. I think the char of a thinner cut is very complimentary to the natural sweetness of the root vegetables. For me, it adds a bitterness that is necessary to cut the sweetness! YOU DO NOT need to remove skin. The skin is good for you and carries valuable antioxidants, vitamins, and minerals.
- In a large mixing bowl, combine your oils and all your spices, including finely chopped garlic. Stir vigorously until well-blended
- Toss your matchstick vegetables into your oil and lay them out on a sheet pan
- Bake for 25-35 minutes, until crisp