root vegetable fries
root vegetable fries with carrots, garnet yam, sweet potato, golden beet, olive oil, fresh rosemary, sea salt
carrots, garnet yam, sweet potato, golden beet, olive oil, fresh rosemary, sea salt
- 2.0 carrots
 - 1.0 garnet yam
 - 1.0 sweet potato
 - 1.0 golden beet
 - 2.0 tablespoon olive oil
 - 2.0 sprig fresh rosemary
 - 2.0 teaspoon sea salt

- preheat the kitchenaid compact oven to 400deg f.
 - gather your root vegetables, rinse, and peel.
 - using the kitchenaid ceramic chef knife, slice the vegetables in chopstick shapes, approximately 1/4'' thick and 3'' in length.
 - the size will vary on the shape of the vegetable.
 - place the vegetables in a medium sized bowl.
 - pour salt onto a small cutting board and top with finely chopped rosemary.
 - using the ceramic chef knife, cut in the rosemary with the salt to help infuse it.
 - sprinkle 1 teaspoon of the infused salt onto the vegetables in the bowl, reserving the additional teaspoon for after baking only if needed.
 - drizzle olive oil and stir to incorporate with a spoon or spatula.
 - lightly grease the baking tray that came with the compact oven and place the vegetables on it, spreading them out as a single layer.
 - place the baking tray in the oven.
 - roast for 20 25 minutes or until soft when pierced with a fork.
 - remove from oven and enjoy warm.
 - add more salt to taste if preferred.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 2.0 carrots
- 1.0 garnet yam
- 1.0 sweet potato
- 1.0 golden beet
- 2.0 tablespoon olive oil
- 2.0 sprig fresh rosemary
- 2.0 teaspoon sea salt

 ### Assistant: The ingredients you'll need are:
- 2.0 carrots
- 1.0 garnet yam
- 1.0 sweet potato
- 1.0 golden beet
- 2.0 tablespoon olive oil
- 2.0 sprig fresh rosemary
- 2.0 teaspoon sea salt


You can follows these steps to make the recipe:
- preheat the kitchenaid compact oven to 400deg f.
- gather your root vegetables, rinse, and peel.
- using the kitchenaid ceramic chef knife, slice the vegetables in chopstick shapes, approximately 1/4'' thick and 3'' in length.
- the size will vary on the shape of the vegetable.
- place the vegetables in a medium sized bowl.
- pour salt onto a small cutting board and top with finely chopped rosemary.
- using the ceramic chef knife, cut in the rosemary with the salt to help infuse it.
- sprinkle 1 teaspoon of the infused salt onto the vegetables in the bowl, reserving the additional teaspoon for after baking only if needed.
- drizzle olive oil and stir to incorporate with a spoon or spatula.
- lightly grease the baking tray that came with the compact oven and place the vegetables on it, spreading them out as a single layer.
- place the baking tray in the oven.
- roast for 20 25 minutes or until soft when pierced with a fork.
- remove from oven and enjoy warm.
- add more salt to taste if preferred.
- .

