Turmeric Root Vegetable Fries

Featured in the Honolulu Star-Advertiser on November 8, 2017.



Tumeric Root Vegetable Fries

  • 2 medium sweet potatoes, cut into 2-inch wedges
  • 2 medium carrots, cut into 2-inch wedges
  • 2 medium potatoes, cut into 2-inch wedges
  • 6 radishes, quartered
  • 3 golden beets, cut into wedges
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • teaspoon ground black pepper


  1. Heat oven to 425°F.
  2. Line two large baking sheets with parchment paper.
  3. Place all vegetables in a large bowl.
  4. Toss with oil, turmeric, salt and pepper.
  5. Divide vegetables on the two baking sheets, leaving some room between the pieces so they won't steam.
  6. Bake for 35-40 minutes, tossing every 10-15 minutes to ensure all sides are evenly roasted.
  7. Serve hot.

Serves 6.

Approximate Nutrient Analysis per serving (not including salt to taste):
140 calories, 2.5 g fat, 0 g saturated fat, 0 mg cholesterol, 100 mg sodium, 27 g carbohydrate, 5 g fiber, 7 g sugar, 3 g protein


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