Veggie Fries

Baked veggie fries

There are no potatoes in sight here!
 Instead, try delish root veggies like mushrooms, bell pepper, onions, carrots, beets, and rutabaga.

Tired Girl Tip:
Cut them into thick slices more like “wedges” to make this easier.
You want them as uniform as possible so they all cook the same amount.

This colorful medley means tons of different flavors and various nutrients

Preheat oven to 425 F
Cover a baking sheet with parchment paper
Toss veggies in a big bowl with melted coconut oil.

Tired Girl Tip:
When cooking at high temps, coconut oil is a better choice than olive oil because it says more stable (i.e. doesn’t turn rancid) when you turn up that heat!

Sprinkle the veggie fries with seasoning like a smoky paprika or curry powder and place on the baking sheet. Bake for about 40 minutes, turning the vegetables halfway through

6 cups of whatever veggie you love
coconut oil
2–4 teaspoons sea salt

Why I love rutabagas:
Rutabagas are root vegetables high in fiber, vitamin C and potassium — so it’s great for your immune system, keeping you fuller longer, and because of the potassium, can help with blood pressure.