Vegetable Frites

Baked vegetable frites are a great way to add both variety and colour to your meals and a healthy alternative to deep fried chips.

Categories: Sides & Salads, Vegan, Vegetarian

Serves: 4 as a side dish Preparation time: 15 minutes Cooking time: 20-30 minutes



  • 1kg each of beetroot, sweet potato, carrot and courgette
  • Filippo Berio Classico Olive Oil
  • Filippo Berio Extra Virgin Olive Oil
  • 2 tsp sea salt flakes
  • 1 tbsp thyme leaves
  • 1 tbsp dried oregano
  • 1 tbsp fennel seeds, toasted in a pan
  • 2 tsp chilli flakes
  • 50g ground almonds
  • 150g polenta


  1. Preheat the oven to 220ºC.
  2. Remove the seeded centre from the courgettes. Cut all vegetables into batons 8-10cm long. Coat in 3-4 tbsp Filippo Berio Classico Olive Oil and 1 tsp of salt before seasoning and cooking.
  3. For Beetroot - 3 minutes before the end of the cooking, sprinkle with the thyme leaves, sea salt and 2 tsp Filippo Berio Extra Virgin Olive Oil.
  4. For Sweet potato - When cooked, toss in 2 tsp Filippo Berio Extra Virgin olive oil and dried oregano.
  5. For Courgette - Before cooking, coat with the ground almonds and polenta.
  6. For Carrot - When cooked, coat with a mixture of chilli flakes and gently crushed pan toasted fennel seeds.

Cook with:

Classico Olive Oil

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. It's ideal with everything from meat and poultry to your favourite vegetables.

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