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
6
SERVINGS
Ingredients
Directions
- Fries
- 1 Bag Alexia Sweet Potato Fries (15 oz)
- Carrots
- 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
- Ginger Butter
- 4 oz Unsalted Butter, melted
- 1 tsp Ginger Powder
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Real Maple Syrup
- 1/4 tsp Kosher Salt
- 1/8 tsp Ground Black Pepper
- Preheat oven to 425 ̊ F.
- 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.
- 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.
- 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.
- 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!
