Turn root veggies into crispy, flavorful treats with Craft Restaurants founder Tom Colicchio's recipe.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large Dutch oven or deep fryer until it reaches 375 degrees on a deep-fry thermometer.

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  • Working in batches, add vegetables to oil, one at a time (cooking beets last as they will color the oil) until crispy, 3 to 5 minutes. Transfer to a paper towel-lined plate to drain.

  • Add rosemary to oil and cook until crisp, about 1 minute. Transfer to small bowl and add salt; toss to combine. Sprinkle vegetables with seasoned salt and serve immediately.

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