We all love french fries, but I don't know anyone who likes the grease or fat that comes on the side. But Chef Jeffrey Nathan told Tonia's Kitchen there's a great way to enjoy those fries, while keeping things healthy. Chef Jeffrey talked with Tonia about his Parsnip and carrot fries. Start by taking the parsnips and carrots, cut them julienne-style, about a 1/4 inch thick. Toss with some salt and pepper, and roast in a 400-degree oven. Make sure you're turning them throughout, and keep them inside the oven until they turn a little brown. That gives you the crispy texture with a great taste! They even hold up well at room temperature.
