Saturday, May 8, 2010

Carrot Fries

These carrot fries really were the product of pure desperation. I knew that I should have some vegetables with my lunch, but the idea of plain carrots was just unappealing. Once cooked these sticks taste slightly sweet, and if dipped in ketchup they could easily pass for sweet potato fries. Unlike tubers, they will not crisp up in the oven, but I think once you try them, you'll forgive this flaw... especially once you remember that you're eating carrots. Mom would be proud.
The Stuff:
  • baking pan
  • oven
The Edibles:
  • whole carrots
  • olive oil cooking spray
  • garlic powder
  • salt free Italian seasoning (such as this that I use)
  • sea salt and pepper to taste
The Making:
  1. Preheat the oven to 425. Prepare your baking pan by lightly spraying with the olive oil spray.
  2. Peel carrots and cut into lengths of 2-3 inches. Cut lengthwise down the center once, or twice if the carrot is thick.
  3. Cook for 30 minutes, or until they look done (some may have slightly burned-looking edges, but they're still yummy). Serve with ketchup for a dose of lycopene.

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