Root Veggie Fries with Goat Cheese Drizzle




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1 large sweet potato

1 small turnip

1 large parsnip

2 large carrots

2 tbsp olive oil (coconut oil works well, too!)

1 tsp chopped fresh rosemary

1 tsp paprika

salt and pepper

parsley, for garnish


Lemon & Herb Goat Cheese Drizzle

113g Woolwich Dairy Big Kick Herb & Garlic Spreadable Goat Cheese

1 tbsp lemon juice, freshly squeezed

3 tbsp milk

  1. Preheat the oven to 400°F degrees. Take the goat cheese out of the fridge to temper.
  2. Cut root vegetables lengthwise into ½” wide spears and arrange on a baking tray. Coat root vegetables in olive oil, rosemary, paprika and salt and pepper. 
  3. Once heated to 400°F, place in the oven and bake for 35-40 minutes until soft, flipping fries every 10 minutes to avoid sticking and ensure all sides get evenly crispy.
  4. While the fries are baking, it’s time to get saucy! In a medium bowl, stir the tempered Woolwich Dairy Big Kick Herb & Garlic Spreadable Goat Cheese and milk until fully incorporated into a thick sauce-like consistency.  
  5. Remove fries from the oven once crispy outside and soft inside. Liberally drizzle the Lemon & Herb Goat Cheese sauce onto the fries, sprinkle lemon juice on top and garnish with parsley. The sauce also works as a dipping sauce, if you just can’t get enough!

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