Carrot Fries Three Ways

Roasted Carrot Fries for every palate..sweet, spicy and plain straight up salted and savoury!

Carrot Fries Header

Like I said…I’ve recently discovered carrots like I never knew them before. I simply can’t get enough and I’m literally eating them for breakfast, lunch, dinner and sometimes dessert or a sweet snack. By sweet I don’t mean the natural vegetable sweetness but rather roasted carrots with cinnamon and coconut sugar…by god they are wonderful.

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Served up with almond butter and a little jam if you fancy it on the side they are incredibly addicting. They truly satisfy my sweet tooth with a healthy twist. My favourite of all three…

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But each has a place in my heart! Simply roasted with coconut oil and sprinkled with coarse sea salt…

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You can pair them with just about anything or eat your way through a glass/plate/bowl/bag full with a side of ketchup for dipping. The natural flavour of the carrots just shines beautifully when given a little loving time in the oven. Crispy around the edges, tender in the middle…

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They’re no potato fry, they lack the starchiness…much lighter on the palate and altogether cleansing and you can feel truly virtuous about eating the whole tray of them…and that is just what I did.

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And spicy! Because a bit of spice is sometimes called for.

Carrot fries three ways, taste tested in full batches one after the other…it was some alternative breakfast! FYI they also make for fantastic dippers in a runny egg yolk be it boil, fried or poached!

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One of my new favourite savoury breakfasts is spinach, carrot fries, ideally sweet, but sometimes spicy with some diced avocado, a couple of fried or poached eggs on top and a grain free bun on the side with for wiping the bowl/plate clean. Those buns have been making quite a few repeated appearances…loving em!

They also make for an awesome truly alternative snack to bring along to the cinema! A bag of carrot and kale fries and I’m good to go!

Carrot Fries Three Ways

by Michelle Hunt

Prep Time: 5 minutes

Cook Time: 30 – 40 minutes

Keywords: roast snack side gluten-free grain free low-carb soy-free paleo vegan vegetarian carrot coconut oil coconut sugar cinnamon

 

Ingredients (Serves 2)

  • 1 large bunch of carrots

Sea Salt Carrots

  • 1 tbsp melted unrefined coconut oil
  • 1 – 2 tsp coarse sea salt to serve
  • Black pepper if desired
  • Tomato ketchup on the side

Spiced Carrots

  • 1 tablespoon melted unrefined coconut oil
  • 3/4 teaspoon curry powder
  • 1/8 teaspoon garlic granules
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon garam masala
  • 1/8 teaspoon ginger
  • Salt and black pepper to taste

Cinnamon Carrots

  • 2 tsp cinnamon
  • 1 tbsp melted unrefined coconut oil
  • 2 heaped tsp coconut sugar
  • Pinch of sea salt

Instructions

Preheat oven to 200C (400F).

Trim the ends off your carrots. If using non organic peel them. Slice in half length ways; quarters for any really large carrots.

Toss carrots with coconut oil. For spicy carrots toss with spices at this point. For sweet carrots toss with cinnamon and reserve sugar.

Place on a non stick baking tray lined with baking parchment and roast for 15 minutes. Remove and toss, return to the oven and roast for 15 – 20 minutes more.

For the sweet carrots remove after 30 minutes total and toss with coconut sugar. Return for 5 minutes more.

Toss plain coconut oil tossed carrots with coarse sea salt to serve.

Best devoured fresh from the oven on all three counts..though I’m quite partial to cold sweet cinnamon sugar carrots with plain coconut yoghurt or cream!

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