Beet and Sweet Potato Fries
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 5 servings (1/2 cup sauce).
Instead of offering traditional french fries, try these oven-baked root vegetables as a flavorful side dish. —Marie Rizzio, Interlochen, Michigan
1/2 cup reduced-fat mayonnaise
1 teaspoon pink peppercorns, crushed
1/2 teaspoon green peppercorns, crushed
1/2 teaspoon coarsely ground pepper, divided
1 large sweet potato (about 1 pound)
2 tablespoons olive oil, divided
1/2 teaspoon sea salt, divided
2 large fresh beets (about 1 pound)
In a small bowl, combine the mayonnaise, peppercorns and 1/4 teaspoon ground pepper. Cover and refrigerate until serving.
Peel and cut sweet potato in half widthwise; cut each half into 1/2-in. strips. Place in a small bowl. Add 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Spread onto a parchment-lined baking sheet.
Peel and cut beets in half; cut into 1/2-in. strips. Transfer to the same bowl; add the remaining oil, salt and pepper. Toss to coat. Spread onto another parchment-lined baking sheet.
Bake vegetables, uncovered, at 425° for 20-30 minutes or until tender, turning once. Serve with peppercorn mayonnaise.
1 serving: 226 calories, 14g fat (2g saturated fat), 8mg cholesterol, 455mg sodium, 25g carbohydrate (14g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 starch, 2 fat.
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