Easy to Make Vegetable Fries to Zest Up Your Dinner

Sure, we love potatoes, but other vegetables make great fries too. Two essential tips to ensure crispiness: Opt for sturdy, firm produce, and thoroughly dry it after cutting and before cooking to remove excess moisture, advises Jose Luis Chavez, chef at Mission Ceviche in New York City. Each recipe yields six servings.

Carrots

Prep: Cut 2 lbs. (12 large carrots) into thin, 3.5-inch strips or sticks

Season: Toss with olive oil and balsamic vinegar

Cook: Roast at 400 degrees Fahrenheit for 20–25 minutes

Serve: With honey mustard dipping sauce and turkey burgers

Zucchini

Prep: Cut 2 lbs. (6 medium zucchini) into thin, 3.5-inch strips or sticks

Season: Toss with corn oil and coat lightly with flour or cornstarch

Cook: Pan-fry over medium-high heat for 2–3 minutes per side

Serve: As a side with Philly cheesesteaks

Parsnips

Prep: Cut 2 lbs. (10–12 medium parsnips) into thin strips or wedges, soak in cold water for 30 minutes and dry

Season: Toss with olive oil, chili powder and cayenne

Cook: Roast at 425 degrees Fahrenheit for 25–30 minutes

Serve: With garlic aioli

Butternut squash

Prep: Peel 3 lbs. (1 medium squash) and cut into thin, 3.5-inch strips or cubes

Season: Toss with maple syrup, cinnamon, nutmeg and a pinch of salt

Cook: Bake at 375 degrees Fahrenheit for 30–35 minutes

Serve: As a side with roast chicken

Yucca (also called cassava)

Prep: Peel 2 lbs.(8–10 yucca roots) and cut into thick fries

Season: Toss with olive oil, fresh minced garlic and rosemary

Cook: Boil in salted water for 10–15 minutes, drain and pat dry. Then fry at 375 degrees Fahrenheit for 15-20 minutes, flipping halfway through

Serve: With chipotle mayo dipping sauce