Carrot Fries
Carrots are such an underrated vegetable. From soups, to sir fries, and even muffins or cakes - they are very versatile. Sweet potatoes had their moment, and now I am waiting for carrots to have theirs! Cheap and versatile, healthy and can be stored for a good amount of time, we love carrots. My kids are going through a weird phase where they really want everything that is kind of fry shape. This means real fries, meat cut long ways, cucumbers cut long ways, etc. I usually make these with whole carrots that I slice up to get them similar in size, but this time I only had a bag of carrots - game changer. No prep work, no clean-up - just pour on a pan, plop in the oven, and they are done! So delicious, and good for you and them.
To make carrot fries, all you have to do is pour out your bag of carrots onto a baking sheet. Throw 2-3 tablespoons on them, move them around to get them covered. Add some spices (I used cinnamon) and salt - then bake!
Carrot Fries
Move over potatoes, there is a faster, easier, and healthy fry in town.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Ingredients
1 package of baby carrots
2 tbsp of olive oil
salt to taste
cinnamon to taste
Instructions:
Preheat your oven to 375.
Line a baking sheet with parchment paper or a silicone mat, and add carrots.
Pour about 2 tbsp of oil on the carrots, and roll them around to get them covered. They don’t need to be very wet, it just helps the spices stick.
Sprinkle with salt and cinnamon and bake for 30 minutes. Be careful not to overcook these or the cinnamon can taste a bit burnt. I would check on them at 20-25 minutes, if they are soft and easy to smash with the back of a fork they are ready.
Enjoy! I like to dip mine in guacamole
