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Root Vegetable Fries with Vegan Curry Mustard Dipping Sauce

Prep Time10 minutes
Cook Time20 minutes
Servings: 6

Ingredients

Root Vegetable fries

  • 1 medium sweet potato
  • 1 medium golden potato
  • 3-4 carrots

Curry Mustard Dipping Sauce

  • 1 cup Vegan Mayonaise
  • 2 tsp yellow mustard
  • 1 tsp spicy mustard (optional for spicier sauce)
  • 2 tsp curry powder
  • 2 tsp maple syrup
  • 1/2 tsp cayenne pepper (optional for heat)
  • salt to taste
  • 3 tbsp water

Instructions

  • Peel and slice the carrots on the bias (on an angle), and peel and chop the sweet potato and regular potatoes into thin strips.
  • Place the root vegetables in a mixing bowl and drizzle some oil over it (any oil you like.
  • Add 1 tsp paprika, 1 tsp cumin powder and salt to taste.

In an Air Fryer

  • Set air fryer to 400° and lay the veggies evenly on the tray. Bake for 15 minutes.

In the Oven

  • Preheat the oven to 425° F. Lay root vegetables evenly on a baking sheet.
  • Bake for 20-25 minutes until the edges become crispy.
  • Serve with curry mustard dipping sauce.

Curry Mustard Dipping Sauce

  • If using a blender cup or food processor, combine all ingredients. Start with 3 tbsp water to thin out the mayonaise. Blend until smooth.
  • If using a bowl, combine all ingredients in a bowl and whisk until smooth.
  • Adjust salt or maple syrup to taste.

Notes

  • For a thinner dipping sauce, add more water. 
  • Curry mustard stays in the refrigerator for a week. 
  • Feel free to use any root vegetables of choice. Beet would also work well. Feel free to only use 1 root vegetable of choice. 
  • If reheating the fries, toast briefly in the oven or air fryer as they may become soggy in the refrigerator.