Parsnip & Carrot Oven Frites

Parsnip & Carrot Oven Frites
Yield:
24 servings, 1 cup (250 mL) each

Ingredients

Ingredients Weights Measures
parsnips, peeled, cut into thin strips 6 lb. [2.7 kg] 7-1/2 qt. [7.5 L]
carrots, peeled, cut into thin strips 3 lb. [1.4 kg] 3-3/4 qt. [3.75 L]
Kraft Calorie-Wise Zesty Italian Dressing 12 fl oz 1-1/2 cups [375 mL]
garlic, minced 1 oz. [30 g] 3 Tbsp. [45 mL]
fresh thyme sprigs 24 each
Kraft Shredded Parmesan 2-1/2 oz. [70 g] 3/4 cup [175 mL]
parsnips, peeled, cut into thin strips 1 lb. [450 g] 1-1/4 qt. [1.25 L]
carrots, peeled, cut into thin strips 8 oz. [225 g] 2-1/2 cups [625 mL]
Kraft Calorie-Wise Zesty Italian Dressing 2 fl oz 1/4 cup [50 mL]
garlic, minced 1/4 oz. [7 g] 2 tsp. [10 mL]
fresh thyme sprigs 4 each
Kraft Shredded Parmesan 12 g 2 Tbsp. [30 mL]

Directions

Blanch vegetables in large saucepan of boiling water 5 min.; drain. Immediately rinse vegetables under cold running water to stop the cooking process; pat dry. Place in large bowl.

Add dressing, garlic and thyme; toss to evenly coat vegetables. Spread into single layers in sheet pans sprayed lightly with cooking spray.

Bake in 400ºF standard oven 15 to 20 min. or until vegetables are crisp-tender, stirring after 10 min. Sprinkle with cheese.

Kraft Kitchens Tips

Special Extra
Mix 1 Tbsp. (15 mL) Miracle Whip Calorie-Wise Dressing with 1/2 tsp. (2 mL) prepared horseradish. Serve with each 1-cup (250-mL) portion of baked frites.

568574 : 132983

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Nutritional Information
Calories
 130
Total fat
 1.5 g
Saturated fat
 0.5 g
Cholesterol
 0 mg
Sodium
 180 mg
Carbohydrate
 27 g
Dietary fibre
 7 g
Sugars
 8 g
Protein
 3 g
Vitamin A
 100 %DV
Vitamin C
 40 %DV
Calcium
 8 %DV
Iron
 8 %DV