For a lighter alternative to the classic potato side dish, consider one of these recipes for vegetable fries. We won’t pretend they’re exactly like the ones you’d pick up at McDonald’s, but we’ll argue that that’s a good thing. They’re still delicious, you can still eat them with your hands, and afterwards you’ll feel virtuous and healthy.
Roasted carrot & parsnip fries
Balance out a rich meal like a cheeseburger with some hearty root vegetable fries. To make sure these get crispy, give them plenty of space while baking. Arrange the sliced vegetables in a single layer with room to spare. Roast, stirring halfway through, for 16 to 18 minutes in a 450°F oven. They’re done when they’re lightly browned and tender.
Sweet potato oven fries
Baked sweet potatoes are a classic alternative to french fried potatoes. These oven fries get a savory book from Aleppo pepper, ground mustard, and Italian seasoning.
Crispy zucchini fries
Breadcrumbs, cheese, and spices make these zucchini fries crispy and flavorful. They may be light and healthy, but we promise that even the pickiest eaters will go back for seconds of these crispy vegetable fries.
Baked eggplant fries
This take on fries showcases one of our favorite ingredients: eggplant. Thin-cut pieces of eggplant are coated in parmesan breadcrumbs, and then baked. The result is a crispy surface and creamy texture.
These carrot fries couldn’t be more simple. Just slice the carrots, toss with olive oil and salt, and roast for 15-17 minutes in a 450°F oven. Serve them as a snack, alongside a sandwich for lunch, or with a hearty burger for a satisfying dinner.