Monday, April 21, 2014

Crispy Paleo Carrot Fries


I'm one of those people who can't stand cooked carrots. I am still scarred from eating lukewarm cubed carrots from frozen mixed vegetables as a kid! I'm a sucker for any roasted vegetable, though, so I decided to finally try my hand at homemade carrot fries.

I used the trick I do with sweet potatoes to ensure extra crispness: a little coating of arrowroot starch. I thought about blanching the carrots first, but was pressed for time so skipped it. If anyone has ever used that method with success, please share!

As it stands these came out really well and everyone loved them. My daughter actually preferred them to sweet potato fries (which she loves) as they didn't get soggy at all.

We spent the last day of their spring break at the zoo, so I didn't have a whole lot of time for dinner. We enjoyed our fries with some green beans and burgers on lettuce. Delicious, easy and I've found a new way to embrace cooked carrots!


Crispy Paleo Carrot Fries

4 large organic carrots, peeled and cut into matchsticks
1-2 tbs. arrowroot starch
seasoning of choice (I used garlic powder, salt & pepper)
1-2 tbs. melted ghee

Preheat oven to 425.

Place carrot sticks in a large zip-top bag. Add 1 tbs. starch and seal back. Toss to coat the carrots; if your carrots are extra large you might need to add a tiny bit more starch. Add seasoning of choice to bag.

Spread coated fries on a Silpat or parchment-lined baking sheet. Drizzle with ghee and toss to coat. Make sure your fries are in an even layer.

Bake at 425 for 25-30 minutes or until starting to brown, turning at least once.


4 comments:

  1. Hmmm, yes, those bits of cubed frozen carrot are not much fun.
    We were fortunate not to have to have these in our lives when growing up. Carrots were an almost daily vegetable for our main meal of the day. We still have them almost daily.
    Roasting carrots is great. We often make a roast vegetable medley of potatoes, sweet potatoes, carrots and parsnip. I coat them with gluten free flour, 1/4 teaspoon curry, sea salt and fresh ground black pepper. Beetroot can be on optional extra too. Drizzle with olive oil or fat of your choice before cooking for approximately 1 hour in a moderately hot oven, turning at least once.

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    Replies
    1. I love just about any vegetable when it's roasted! Yum. Thanks for sharing :)

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  2. I really like this recipe, love Carrot Jam to.

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