Ingredients:
Veggie Fries
- 2 Heirloom Carrots – peeled, trimmed and batonnet cut
- 2 Parsnips – peeled, trimmed and batonnet cut
- 2 Turnips – peeled, trimmed and batonnet cut
- 2 Yellow Beets – peeled, trimmed and batonnet cut
- 2 Red Beets – peeled, trimmed and batonnet cut
- 5 sprigs of Fresh Thyme – stripped
- 2 Limes – sliced into wedges
- 3 tbsp. (45ml) Extra Virgin Olive Oil
- Flaked Sea Salt to taste
- Fresh Ground Black Pepper to taste
Chipotle Mayonnaise
- 1 cup (250ml) Mayonnaise or Greek Yogurt
- 2 Chipotle Peppers – finely chopped
- 1 tbsp. (30ml) Adobo Sauce
- 1 Lime Zest and Juice
- Flaked Sea Salt to taste
Directions:
Veggie Fries
Set the Chef’s Convection Countertop Oven to Roast at 450°F (232°C) for 30-45 minutes with the rack in position 2
During preheating, toss all of the ingredients into a large bowl to coat with olive oil
Season with salt and pepper, arrange on baking pan irregularly so air can reach all ingredients
Once preheated, place the pan into the oven
Bake for the set time, or until the vegetables are slightly crispy on the outside and tender on the inside, check seasoning
Serve with chipotle mayonnaise and lime wedges
Chipotle Mayonnaise
Combine ingredients in the Cuisinart Elite Collection 4-Cup Chopper/Grinder
Pulse on grind, scrape the work bowl, process on grind until smooth, check seasoning
