Parmesan Garlic Veggie Fries
Enjoy a healthier twist on traditional fries with crispy, golden-brown veggies coated in savory Parmesan cheese and aromatic garlic, perfect for a quick, comforting snack or side dish.
Ingredients
Veggie Fries
- 5 cups assorted vegetables cut into fries (e.g., carrots, parsnips, rutabaga, green beans, squash, sweet potatoes) Choose colorful veggies for a visually appealing dish.
Seasoning and Coating
- 3 tablespoons olive oil Rich and enhances flavor.
- 1/2 teaspoon garlic powder Signature taste for the fries.
- 1/4 cup freshly grated Parmesan cheese Deliciously creamy and salty.
- 1/2 teaspoon onion powder Enhances overall flavor.
- 1/2 teaspoon salt Balances the dish.
- 1/4 teaspoon black pepper Adds a hint of warmth.
Instructions
Preparation
- Preheat your oven to 450°F (232°C) and prepare a baking sheet with nonstick cooking spray.
- Microwave harder vegetables like carrots, parsnips, and green beans for about 5 minutes to soften slightly (avoid microwaving zucchini).
- In a large bowl, toss the assorted veggie fries with olive oil, garlic powder, onion powder, Parmesan cheese, salt, and black pepper until evenly coated.
- Spread the mixture in a single layer on the prepared baking sheet, ensuring enough space for roasting.
Cooking
- Bake in the preheated oven for 18-20 minutes or until the veggies start to brown and are fork-tender.
- If using an air fryer, spritz the basket with nonstick cooking spray. Season the vegetables as mentioned, omitting zucchini if used. Place seasoned veggie fries in the air fryer basket.
- Set the air fryer temperature to 400°F (204°C) for 15 minutes. After cooking, add zucchini and toss.
- Continue cooking for an additional 10 minutes until all fries are golden brown and tender.
Notes
For extra crispiness, soak the veggie fries in cold water for 30 minutes before cooking. Experiment with additional herbs or spices for enhanced flavors. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to a month.