Ingredients
Scale
- 2 lb hardy root vegetables such as carrots and parsnips, peeled and sliced into matchsticks
- Canola oil spray
- 1 package powdered gravy mix (or homemade brown gravy)
- 1 cup cheese curds
- Black pepper, to taste
- 2 green onions, thinly sliced (optional)
Instructions
- Pre-heat oven to 375F. Arrange the root vegetables in a single layer on a parchment-lined baking sheet, coat evenly with oil spray. Bake, turning halfway through cooking, until golden brown on the outside and fork-tender on the inside, about 45 minutes. While the vegetables are cooking, prepare the gravy according to package directions and keep warm. Transfer the root vegetable fries to an oven-safe baking dish or skillet, sprinkle with the cheese curds and pour the hot gravy on top. Return to the oven and bake until the cheese just has begun to melt, about 2 minutes. Top with black pepper and green onions, if using, and serve immediately.
Notes
- I used a mixture of yellow, orange and purple carrots as well as parsnips, but you can use any mixture of hardy root vegetables you wish.