Super Bowl Root Veggie Fries

Serves 8 | Finish in 35 minutes

You can eat your fries and feel good doing so thanks to this healthy Super Bowl recipe!


Baking Spray ½ lb. beets ½ lb. carrots ½ lb. parsnips ¼ cup liquid egg whites 1 cup panko bread crumbs 2 Tbsp. Instantly Fresh Parsley 1 tsp. coarsely ground sea salt 1 tsp. ground black pepper Litehouse Food’s Vegetable Dip of choice


1.Preheat oven to 350 F degrees. 2.Trim stalks and ends of carrots, parsnips and beets. Use a clean scrub pad to thoroughly clean vegetables; no need to peel. 3.Use a sharp knife to slice vegetables into approximate 3-inch long, fry-sized strips. 4.Add egg whites to a shallow bowl, lightly whisk. Add panko Instantly Fresh Parsley, salt and pepper to another shallow bowl, toss together. 5.Dip vegetable strips into egg whites and then into panko mixture, a few at a time. If needed, lightly pat on panko so as much sticks as possible. 6.Spread out parchment paper on two rimmed baking sheets. Arrange vegetable strips in a single layer. 7.Bake in a 350 F degree oven for approximately 20 minutes, or until turning golden and crunchy. 8.Remove from oven and serve warm with your choice of dip.

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