As fall swiftly approaches (I know, huge bummer), we say goodbye to juicy tomatoes and sweet peaches and enter root vegetable season! Beets, sweet potatoes and parsnips spring up, perfect for hearty soups and roasted sides that pair nicely with your coziest turtleneck.
Tossed with a healthy glug of olive oil and seasoned with cumin and paprika, they have the perfect hint of spice. (Kind of reminded me of curly fry seasoning, tbh!) We roast them extra long and at a nice high heat (425, to be exact), until the ends are a little burnt. Gotta give them that classic fry crunch. No limp carrots here!
What really sets these fries apart from the rest is their dipping sauce. It’s creamy, spicy and citrusy, and you’re going to want to dip everything in it. There’s smoky chipotles straight from the can, lime juice, and mayo. So easy we can’t believe we didn’t think of it sooner!