1. Preheat oven to 375°F. Cut sweet potatoes, carrots and parsnips into 1/2-inch thick fries. Toss with oil, rosemary, 1/2 tsp salt and half the pepper. Arrange on a parchment-lined baking pan.
  2. Bake, turning occasionally, for 35 to 40 minutes or until golden brown and tender.
  3. Meanwhile, prepare Gorton’s Crunchy Breaded Fish Sticks according to package directions.
  4. Stir yogurt with mayonnaise, lemon juice, garlic, remaining salt and pepper. Serve fish sticks with fries and yogurt-garlic dip.

Notes: Substitute dried oregano for the fresh rosemary, if desired.


Disclaimer: This recipe was originally made with a discontinued product and has since been edited.
20 Gorton’s Crunchy Breaded Fish Sticks
2 medium sweet potatoes, peeled
2 carrots, peeled
2 parsnips, peeled
2 tbsp olive oil
1 tbsp finely chopped fresh rosemary
3/4 tsp salt, divided
1/2 tsp freshly ground pepper, divided
1/2 cup Greek yogurt
1/4 cup low-fat mayonnaise
1 tbsp lemon juice
2 cloves garlic, minced

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