Saturday, January 14, 2012

Carrot Fries

See previous post for a pic!  Nope, those weren't sweet potato fries, they were carrot fries!  Ok ok, maybe calling them fries is a bit of a stretch.  But so is calling oven-baked sweet potato fries a french fry.  And these carrot fries are a similar texture to sweet potato fries.  I made mine pretty salty, to mute the overly sweet taste oven baked carrots can get.  They were really yummy, and a nice lower-starch alternative to sweet potato fries, which I can't really eat anyways. 

Carrot Fries
6-8 med/large carrots (you could use your veg peeler to get the skins off first, but I didn't) sliced lengthwise and then halved again, and then cut into very thin sticks.  The thinner they're cut the crisper they'll turn out.
1 tbsp kosher/sea salt
2 tbsp EVOO
optional:  1/2 tsp cayenne, or black pepper

Preheat your oven to 450.  On a large baking sheet toss your carrots together with your EVOO and seasonings, make sure they are all coated well and spread out evenly so they crisp up rather than steam.  I baked mine for 30 minutes, but start checking at 25.  I wanted mine as crisp as possible rather than soggy, and I ended up burning a few in the process, which is fine because this makes quite a lot! 

Once again, we ate these with my homemade ketchup, but some homemade/organic ranch would be awesome too!  Have fun guys! XoXoGFG

1 comment:

  1. Have you tried butternut squash fries? I came across a recipe that sounds promising. My entire family likes butternut squash, but we have a few that don't like sweet potatoes and one that doesn't like carrots, so I think my best bet would be the butternut squash version.