It has been a long while since I’ve posted a Sneaky Mama recipe. But in all of my holiday cooking and baking, I was challenged to come up with something that my eight year old will eat. She is queen of the picky eaters. I’m just waiting for the full blown coronation.
So in response to coming up with something that she will enjoy at the Thanksgiving dinner table (and no, she doesn’t like mashed potatoes, turkey, sweet potatoes, gravy stuffing or even pie) besides rolls, I’ve created some vegetable fries. Try out the various seasonings and see what your picky eating princes and princesses like best.
To start, get some vegetables that might make good fries. I have used potatoes, but believe it or not, my kids prefer things like carrots, parsnips (which is carrot like but a little sweeter), sweet potatoes, and squash. (Butternut squash works well.)
Slice them in thin strips (but not too thin or they’ll burn easily) so that they look like fries.
You can either coat the vegetables with olive oil in a baggie or you can spray them with non-stick butter flavored cooking spray. (Olive oil is healthier but cooking spray is quicker and easier.) Season the fries as desired. I have some suggestions below.
Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking. Fries are done when they are starting to brown on the edges and become crispy.
Seasoning Suggestions:
Mix together Parmesan cheese and Italian seasoning to sprinkle on fries.
Old fashioned seasoned fries: salt, pepper, paprika and I like to add a little Rotisserie chicken seasoning.
For a spicy treat, try cumin, salt, pepper and red pepper flakes.
For something a little sweeter, mix together 1 tablespoon of sugar plus 1 teaspoon of cinnamon. Sprinkle fries with cinnamon sugar. When they’re finished, dip in honey butter for a sweet but still healthy treat.