Y'all, I served these to Quentin without mentioning that they were carrots, and about halfway through the meal, I asked him what he thought, and he said "these are good sweet potato fries." !!!!! While I'm a big fan of carrots (if you follow me on instagram, you know that I almost always tote a raw one around in my purse), I'm considering this a huge win! Obviously I love me a hidden veggie, but more importantly, I was overjoyed to have played a little trick on Q...hehe.
Carrots are an amazing source of Beta Carotene, which can boost the immune system, and protect the eyes and skin. Yes please! These "fries" are also actually oven-baked in avocado oil, so you're getting some good, minimally processed plant-based fats in as well. I like to eat these both on their own as a snack, dipped in whichever sauce suites my fancy, but also like to add them to bowls and salads to spice things up! And finally, these are a crowd pleaser-- even my pickiest, least health conscious friends and family have asked me to make these for them! A must try, if I do say so myself.
"Can't Believe They're Not Sweet Potato" Carrot Fries
Ingredients
- 5-6 large carrots
- 2 tbsp avocado oil
- ½ tsp salt
- ½ tsp smoked paprika
- ½ tsp cumin
Instructions
- Preheat the oven to 400 degrees
- Peel carrots and chop into fry-sized sticks (about ¼ of an inch)
- In a separate bowl, toss the carrots with the avocado oil and spices
- Spread the coated carrots on a baking sheet, making sure they are not touching each other (this will insure the carrots crisp up)
- Bake for 30 minutes, stirring the carrots at minute 15 to allow for even cooking. Allow to cook for an additional 10-15 minutes if you prefer crispier veggies, but check the carrots every 5 min!
- That's it! Serve and enjoy!