Game Day Recipe: Root Veggie Fries!

We love a Whole30 approved burger with some crunchy grilled sweet potato fries. We grill up a combo of classic sweet taters, Japanese sweet potatoes, parsnips and carrots for a meal that’s as great on the eyes as it is on the belly. When we have the chance to get together, sit outside, and make a delicious meal, we take it every time. For ultimate crispiness, bake and broil these bad boys and let them rest on a wire rack before serving. If you're having a party, consider serving them in individual cups layered with ketchup for a cute serving that's handheld and cuts down on mess!

What You’ll Need:

• 1 large sweet potato

• 1 large Japanese sweet potato

• 2 large parsnips

• 2 large carrots

• 1/4 cup of avocado oil/coconut oil/olive oil for coating

• 1 tablespoon paprika

• 1 tablespoon cumin

• 1 tablespoon garlic

• 1 tablespoon onion powder

• salt and pepper to taste

What To Do:

1. Preheat your oven to 400 degrees F.

2. Cut your veggies into thin strips. Aim for 1/4 inch thick and as evenly sized as possible.

3. Toss in oil (use an oil with a high smoke point here; we love avocado) and your spices.

4. Place strips on a baking sheet, close together, but not overlapping. Bake for 15 minutes (the parsnips and carrots will take longer).

5. Flip for even crispiness and bake for another 5 minutes. Switch the oven to broil and broil for 2 minutes (watch them--they burn easily).

6. Remove to a wire rack and sprinkle with salt and pepper.

7. Serve with Whole30 compliant ketchup.