Root Fries With Gremolata

Ingredients

Makes 4 to 6 servings.

2 pounds of root vegetables in whatever combination you like: potatoes, sweet potatoes, carrots, yams, rutabagas, and parsnips
4 tablespoons olive oil
2 tablespoons chopped fresh sage leaves (or 2 teaspoons dried sage)
Sea salt
2 tablespoons finely chopped parsley
2 garlic cloves, minced
1 teaspoon finely grated lemon zest

Directions

1. Preheat oven to 400°F. Peel the vegetables and cut into 3-inch batons that are between 1/2 and 3/4 inch thick.

2. Place in a bowl and add olive oil; toss until evenly coated. Season with sage and salt. Transfer to a large roasting pan.

3. Toast for 20 minutes, stir well, and then continue roasting until crispy on the outside and tender inside, about 40 minutes total. Toss with parsley, garlic, and lemon zest.

Recipe adapted with permission from Ravenous: A Food Lover's Journey from Obsession to Freedom, by Dayna Macy.