Roasted Roots

My new cooking obsession is making root vegetable fries and having them come out crispy. I’ve yet to master this. However, the practice has been fun. In this batch, I took four large sweet potatoes and two turnips. I coated them with a bit of olive oil, cumin, cinnamon and cayenne and roasted them at 350 for 45 minutes. Then I broiled them for 5. The only reason I took them out after five minutes was a couple may have caught on fire…

Little bit of smoke never ruined a fry — or an afternoon.

Also? My first time using the broiler I realized it’s like a boiling pot — best not to walk too far away.

The end of winter is the perfect time to enjoy these sweet root veggies. What’s your favorite seasonal dish of the moment?