Roots & Ginger
Delicious flavors of roasted sweet potatoes and carrots come together in a warm, sweet ginger butter that’s topped with chopped chives to create a very sharable sensation.
Ingredients
- 1 bag Alexia® Sweet Potato Fries (15 oz)
- 1 cup Heirloom or Rainbow Carrots, cut into ¼ inch thick rings
- 2 tbsp 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
Directions
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Preheat oven to 425 ̊ F.
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Toss carrot pieces with olive oil, kosher salt, and ground black pepper to taste and place on a separate baking sheet. If you prefer them crunchy bake for 9-11 minutes. Otherwise roast for an additional 9-11 minutes.
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Meanwhile, prep fries according to package instructions. If prepping in the oven, you can cook them with carrots.
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To make the ginger butter, melt butter in the microwave and whisk in ginger powder, nutmeg, maple syrup, ¼ teaspoon kosher salt, and 1/8 teaspoon ground black pepper. Set aside.
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In a large mixing bowl, toss roasted carrots and sweet potato fries with warm ginger butter. Place on a platter, garnish with chopped chives, and serve.
