1 medium sweet potato
2 large carrots
1 large (or 3 small) beets
1 large turnip
1 small zucchini
1 cup sunflower seeds
¼ cup fresh oregano
2 tsp minced garlic
1 tsp paprika
2 tsp sea salt
½ cup extra virgin olive oil
Preheat oven to 350 degrees and line baking sheets with parchment paper.
Wash and peel the vegetables. Cut them into uniform sticks. Set aside.
Place the sunflower seeds in a mini food processor and pulse until it form a small
grain. Add in the oregano leaves, garlic, paprika, and sea salt. Pulse a few times to mix.
Place the vegetables into a gallon sized resealable bag and add the olive oil. Shake the bag until the vegetables are coated
with oil. Add in the sunflower seed mixture, seal, and shake again until evenly coated.
Place the coated vegetable fries in a single layer on the prepared baking sheets. Bake for 30 minutes or until the fries are
tender and lightly browned. Serve hot.
Once upon a time, I could not cook hot dogs without setting off a smoke alarm. My oven was used to store shoes and grocery shopping was never on my to do list. I've learned a lot trying to keep 3 boys well fed. And I invite you to take a peek into the meals I serve at the dinner table. If you don't own a crock pot you should either find another Blog or put "Buy a Crock pot" on the top your own to do list.
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