Looking for some inspiration for a vegan Thanksgiving side? Try these Harvest Rosemary Garlic Fries.
They’re made with sweet potato and acorn squash, and then I just fried them in some oil, and baked them in the oven.
I love sweet potato fries, and the grooves on the acorn squash inspired me to do wedges (almost like acorn squash steak fries).
Harvest Rosemary Garlic Fries
A couple of my favorite Fall items with one of my favorite flavor combos -> rosemary and garlic. I made this according to one serving, so adjust the recipe to your needs.
- 1/2 acorn squash gutted, cut into thin wedges
- 1/2 sweet potato cut into thin fries
- 1/4 cup olive oil
- 1/2 tbsp minced garlic
- 1/2 tbsp chopped rosemary
- 1/4 tsp salt
- 1/4 tsp black pepper
Preheat the oven to 400, and cut the sweet potato into thin fries, or steak fries, or any form you like. Then cut the acorn squash into thin wedges.
Heat the olive oil in a medium size skillet, and line a sheet pan with parchment paper. Fry the sweet potato and acorn squash, place on the sheet pan, and bake in the oven for 5 minutes, turn them over, then bake for 5 more minutes.
Serve as a side, or eat them all as a meal with some veggies and yummy things.
There are so many different ways you can enjoy these beauties with your Holiday feast; dip them in cranberry mayo or gravy or mashed potatoes, or, enjoy them with your leftover gobbler sandwich (if you’re into those kinds of eats). Or you could this crispy yumminess alone as a snack.
I ended up eating these rosemary garlic harvest fries in one sitting as a salad.
Happy Holidays <3