Smart & Crunchy™ Fish Fingers with Root Vegetable Fries
- 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.
- Bake, turning occasionally, for 35 to 40 minutes or until golden brown and tender.
- Meanwhile, cook BlueWater Smart & Crunchy™ Fish Fingers according to package directions.
- Stir yogurt with mayonnaise, lemon juice, garlic, remaining salt and pepper. Serve fish fingers with fries and yogurt-garlic dip.
Substitute dried oregano for the fresh rosemary, if desired.