Crispy Veggie 'Fries'

YIELD 4 servings

ACTIVE TIME 15 min

TOTAL TIME 45 min

INGREDIENTS

• 1 egg white, beaten

• ½ tablespoon extra virgin olive oil

• ¼ teaspoon cumin

• salt, to taste

• black pepper, to taste

• ½ pound carrots, peeled and cut in fry-like strips

• ½ pound parsnips, peeled and cut in fry-like strips

• ¼ cup panko bread crumbs

INSTRUCTIONS

1. Preheat the oven to 400°F. Line a baking sheet with foil and grease it with nonstick cooking spray.

2. In a large mixing bowl, whisk together the egg white, oil, cumin, salt, and pepper.

3. Toss the carrots and parsnips in the egg mixture, to coat. Sprinkle the panko bread crumbs over all of the “fries” and toss again to evenly coat.

4. Transfer the “fries” to the prepared baking sheet and spread out in an even layer.

5. Bake for 25-30 minutes, flipping halfway through. Bake until the vegetables are tender, but crisp and the panko is golden on the outside.

NUTRITION

Calories: 98 Calories from fat: 19 Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 68mg Carbohydrates: 18g Fiber: 4g Sugar: 6g Protein: 3g