Roots & Ginger

Roots & Ginger

An out-of-the-ordinary sharable sensation made with crispy Sweet Potato Fries and roasted carrot rings, tossed in a warm, sweet ginger butter and topped with chopped chives.

12min. Prep Time
25min. Total Time



  • 1 Bag Alexia Sweet Potato Fries (15 oz)
  • 1 C Heirloom or Rainbow Carrots, cut into ¼ inch thick rings
  • 2 T Fresh Chives, cut into small pieces
  • Ground Black Pepper
  • Kosher Salt
  • Olive Oil
  • 4 oz Unsalted Butter, melted
  • 1 tsp Ginger Powder
  • ¼ tsp Ground Nutmeg
  • ½ tsp Real Maple Syrup
  1. Preheat oven to 425 ̊ F.
  2. Place julienned Sweet Potato Fries on a baking sheet in a single layer. Bake for 18-22 minutes, flipping half way through to ensure maximum crispiness.
  3. Toss carrot pieces with olive oil, kosher salt and ground black pepper to taste and place on separate baking sheet. If you prefer them crunchy bake for 9-11 minutes. Otherwise roast for an additional 9-11 minutes.
  4. To make the ginger butter, melt butter in the microwave and whisk in ginger powder, nutmeg, maple syrup, 1/4 teaspoon kosher salt, and 1/8 teaspoon ground black pepper. Set aside.
  5. In a large mixing bowl, toss Sweet Potato Fries and carrots with warm ginger butter. Place on a platter, garnish with chopped chives and serve.

Cook's Tips

Prep Fries and other ingredients close to serving time, to ensure maximum crispiness!