Roasted Carrot Fries {Fast, Fit, Easy & Cheap}

I am sure Dr. Oz is a fine man, and probably an excellent physician, but I grow weary of the daily parade of superfoods advertised for his show (I suppose turning off the television would eradicate my chagrin, but…).

It’s the vegetable suggestions that irritate me most, largely because they are obscure and expensive and, given my current location, flown in from  far-off lands. Are purple parsnips really going to revolutionize my diet? Why La Estrella pumpkins and not my local varieties? And how about some more common options for magnesium and potassium than Jerusalem artichokes?

Uh-oh, this is sounding much grouchier than I intended.

Here’s what my point: I think vegetable-eating is so much more-likely to occur when the recipes are fast, cheap, easy, convenient and delicious. So many of the most common vegetables are superfoods anyway, so  why not make interesting use of them.

Why not, indeed. Let’s start with Roasted Carrot Fries.

Here’s what you need: (1) carrots; (2) oil (olive, vegetable); and (3) salt. You can get fancy and add pepper, too. You very likely have everything you need. You can add spices and/or herbs, but what makes these fries so good is that they don’t need any embellishment. Zip.

Just be sure to peel the carrots (especially if they have grown hairy in the vegetable bin), cut them quite thin (if they are too wide, they will not be very crisp), and space them apart on the sheets (you can use two sheets; if they are too close together on the sheet, they will steam more than roast).. They are best right out of the oven, but you can prep them ahead and have them ready to slide in 20 minutes before dinner time.

Roasted Carrot Fries--Fast, Easy & Cheap

 

Print

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Recipe by:: Camilla

Cuisine: side-dish, snack, vegetable

Serves: 6

Ingredients

• 2 pounds carrots, ends trimmed, peeled, cut into thin sticks (about ¼ inch max)
• 2 teaspoons olive oil or vegetable oil
• 1 teaspoon fine sea salt

Instructions

1. Preheat oven to 425F. Line 2 baking sheets with parchment paper, silpats, or foil.
2. In a large bowl, toss the cut carrots with the oil and salt until coated. Spread evenly, in a single layer, on the prepared sheets.
3. Bake in the preheated oven for 16 to 21 minutes until beginning to brown. Serve asap!

Notes

Whole carrots work best here--baby carrots are too thick and they are pretty fussy to cut into narrow strips.

Nutrition Information

Calories: 75 Fat: 2 g Carbohydrates: 14 g Protein: 1 g

3.2.1682

Related posts:

Roasted Carrot Hummus (Bean-Free, Paleo, Vegan, Gluten-Free) Baked Pepita Falafel {vegan, Paleo & no beans} Moroccan Carrot Salad with Raisins {Vegan, Paleo} #30: Baked Vegetable & Hummus Power Pucks {vegan+grainfree+glutenfree}